boilingwater | Recipie: Bacon in eggs

Hello, I come bearing gifts!

So this recipe, such as it is, was born out of a) the fact that I am lazy, b) the fact that I like all my food warm at the same time b) mostly the fact that I am lazy. It's about as simple as simple can get but a nice way to get bacon and eggs without too much work, and everything is warm and ready to eat at the same time. I can never make that happen right when making them the 'proper' way. This one usually comes out of a "Whatever is left in the fridge" sort of moment. Writing for serves: 1 But this is pretty easily scaled for group enjoyment. If you're serving many, and/or you're hungry, you'll want something like toast too to fill it out.

THIS IS NOT GOOD FOR YOU. It is full of bacon fat. I have no idea if it would work for leaner types of bacon, I've only ever made it with the real stuff. If someone wants to try it and report back, please go ahead!

You will need:
Bacon (2 slices = 1 serving)
Eggs (2 = 1 serving)

Optional:
Black pepper
Cheese, shredded, I like some of the blends, cheddar works nicely, anything that will melt fairly quickly/easily would work.
Veggies you like in omelette type situations such as green onions, tomato, green pepper, mushrooms would all be appropriate. You don't need much, since you don't have tons of eggs.
Milk, like maybe 1 tablespoon, for fluffier eggs. I eyeball this so I don't have a clue how much really goes in.

Oh, look, I have provided photographic assistance (not that any is actually required.)

My ingredients today. I suggest you get everything out you are going to use ahead of time, cooking goes fairly quick once you start:

Step 0) If you have any veggies chop those first, half inch by half inch or so is about right.
Step 1) 2 slices of bacon, cut them so they make tiny bits of bacon, half inch or so pieces is a good bet. Like so:

Step 2) Pan on medium heat (on my gas stove, if you don't have gas, heat your pan while you're chopping.) Bacon goes in the pan, cook to desired crispness, stirring occasionally and trying to keep the bacon in a single layer. I usually go middle of the road on this one, brown on the edges and starting to really crisp. Once you've got that near done, add the veggies if you want to take the edge off of them, if you don't mind totally fresh, put them in right before you get the eggs in.
Step 3) While you were waiting on your bacon: Crack eggs. Scramble in a bowl, I like a little milk in there for fluffyness.

If you are as lazy as me, you can throw the pepper in there while you wait. Even on my gas stove it takes a few minutes for the bacon to cook. Almost go time on the eggs....

Step 4) Trickiest part of the whole recipe: as bacon hits desired crisp-ness level, add eggs (and veggies if you didn't before.) You do not need any added oil or salt in this recipe, bacon does the trick!
Step 5) Cook bacon & eggs until eggs are done, again to preference. This part goes quick, and to get them scrambled you must sort of stir and fold the eggs as they cook. This has the added benefit of distributing bacon and other yummies more evenly in the finished product. No pictures of this part, I was busy cooking.
Step 6) Just as you think the eggs are done, don't wait, take them out and onto a plate. Add cheese as quickly as possible to get melting effect.

Tada: