Instructions

1. Begin by gathering all your ingredients: 4 large eggs, 2 slices of bacon, 1/2 cup diced tomatoes, 1/4 cup chopped scallions, salt, pepper, and 1 tablespoon of butter.
2. In a medium bowl, crack the 4 large eggs. Whisk them together until the yolks and whites are fully combined. Season with a pinch of salt and pepper to taste, then set aside.
3. In a skillet, place the 2 slices of bacon over medium heat. Cook the bacon until it is crispy and browned, about 5-7 minutes. Once cooked, remove the bacon from the skillet and place it on a paper towel to drain excess grease. Leave the bacon fat in the skillet for added flavor.
4. While the bacon is cooking, chop the cooked bacon into small pieces. Set aside.
5. In the same skillet with the bacon fat, add 1 tablespoon of butter and let it melt over medium heat. Once the butter is melted and bubbling, add the 1/2 cup of diced tomatoes. Sauté the tomatoes for about 2-3 minutes until they soften and begin to release their juices.
6. Next, pour the whisked eggs into the skillet with the tomatoes. Allow the eggs to sit for a few moments without stirring, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue to cook for about 2-3 minutes, or until the eggs are just set but still slightly creamy.
7. Once the eggs are almost cooked to your liking, fold in the chopped scallions and the cooked bacon pieces. Stir gently to combine and heat through for another minute.
8. Remove the skillet from heat and taste the scrambled eggs, adjusting the seasoning with additional salt and pepper if necessary.
9. Serve the scrambled eggs immediately on plates, garnishing with extra scallions if desired. Enjoy your delicious scrambled eggs with tomatoes, scallions, and bacon!