Eggs Carbonara

Breakfast for Zoe

My daughter Zoe loves to come home and eat frozen peas (while they are still frozen) out of the bag as an after-school snack. Yes, it’s weird! I call it toddler food, but at 17, she is no longer teething. Anyway, she asked me to make her scrambled eggs carbonara for breakfast and she loved it….

Eggs Carbonara

Serves 4

8 eggs Salt and lots of freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup milk
1/2 lb thickly sliced bacon, sliced crosswise into ¼” strips
1 garlic clove, minced, optional
1 cup frozen peas, thawed

In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside. Cook bacon in a sauté pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 2 tablespoons in the pan). Add garlic to the pan and cook over until garlic shows the first sign of turning golden. Add peas and stir for 1 more minute. Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates.

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