BLT Scrambled Eggs Recipe - bacon

Method

• Place the bacon in a large nonstick frying pan over medium heat and cook, stirring occasionally, until crisped and browned, about 15 minutes.
• Meanwhile, prepare the egg mixture and cut up the tomatoes.
• Place the eggs, mayonnaise, and milk in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside.
• Core and cut the tomatoes into small dice, place them in a small bowl, and season with salt and pepper; set aside.
• When the bacon is ready, remove it with a slotted spoon to a small paper-towel-lined plate and set it aside.
• Reduce the heat to medium-low, add the leeks to the pan, and season with salt and pepper.
• Cook, stirring occasionally, until the leeks have softened, about 5 minutes.
• Pour in the egg mixture.
• Let it sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes.
• Using a rubber spatula, push the eggs from the edges into the center.
• Let sit again until the edges start to set, then spread back into an even layer.
• Repeat, pushing the eggs from the edges into the center every 30 seconds, until almost set, for a total cooking time of about 4 to 5 minutes.
• (The top of the eggs should still be slightly wet.)
• Remove the pan from the heat.
• Add the reserved bacon and gently fold to combine.
• Divide the eggs among serving plates and top them with the diced tomatoes (use a slotted spoon to avoid the juices in the bowl).
• Serve immediately.