Winner – Bacon Scrambled Eggs

Chop the chives and set out the bread. Tip for the ratio: For every 2 whole eggs, add 1 extra egg yolk. For 2 servings, use 4 whole eggs plus 2 additional yolks (you’ll have 2 egg whites left over).

Heat a pan over medium heat. Cook the bacon until crispy without adding oil, then drain on paper towels. Leave the bacon fat in the pan.

Place 4 eggs and 2 egg yolks in a bowl and briefly whisk until smooth (do not beat until frothy).

Pour the egg mixture into the warm bacon fat. Gently push and pull the eggs with a spatula over medium to low heat. Briefly remove the pan from the heat now and then, stirring continuously – this keeps the eggs creamy.

When the scrambled eggs are 80–90% set, remove the pan from the heat - they’ll continue to cook.

Season with Rock’n’Rubs “The Winner Steaks it All – Classic Style”, sprinkle with chives, and add or fold in the bacon.

Serve immediately on pre-warmed plates with bread.