The Quick Egg Thing

Better known as glazing eggs, this is a cool little go to I learned a few years ago. This also uses up some of the grease left over when cooking bacon, which is usually the case when I make eggs. Some of you will read this and go "well duh", but that's sort of the point.

What you need:

-Eggs

-Bacon

-Salt and Pepper

-Cheese

-Butter

-Frank's Hot Sauce

-An empty metal can

-A pan or two depending, as well as a large spoon and a spatula

Directions:

I'll go ahead and assume that you can manage bacon (defrost it well in advance, put a little oil in the pan, lay the strips out and use tongs or a spatula to turn them, cook to taste). What we're concerned with is the grease left over.

1. Crack the eggs in to the pan with the grease. Drop in a little hot sauce, butter, and some slices of cheese. Start mixing it together with the spatula.

2. As things heat up, use the spoon to start scooping up bacon grease and drizzle it over the eggs. Keep turning the eggs over themselves. They may develop an unusually smooth appearance. That happens a lot with this, and its ok.

3. Cook the eggs to taste. The infusion of bacon grease may change the feel of the eggs so do your best the first time you try this.

4. Salt and pepper the eggs to taste, grab your bacon, and eat up.

This is super simple but adds a dark dimension to your standard scrambled eggs. Its worth the extra couple seconds of setup. You may have noticed I didn't tell you what to do with the can yet. Well here's what you do with the can my friend. Pour any leftover gunk and grease you have in to the can and freeze it. Anytime you have extra grease do the same. When the can is full throw it out. In theory the landfill it will go to will be designed such that it won't leak fluids. This will keep the grease out of your pipes and out of local waterways. I hope you'll agree that trying to be a little bit eco-friendly when cooking is a good thing.