Growing up, my friend Bayne’s mom used to make us a post-sleepover breakfast of scrambled eggs with mayo whisked in. It gave the eggs a smooth, creamy texture with a bit of tang and sweetness. I incorporated that idea into this BLT scramble. First, crisp up some bacon, then cook leeks and the mayo-beaten eggs in the bacon fat. Finish by topping the scramble with diced tomatoes and the crispy bacon for a breakfast version of a BLT sandwich. (I opted for leeks in place of lettuce because hot lettuce in scrambled eggs is just weird.)
- 1Place 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.
- 2Place 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.
- 3Core and cut the tomatoes into small dice, place them in a small bowl, and season with salt and pepper; set aside.
- 4When the bacon is ready, remove it with a slotted spoon to a small paper-towel-lined plate and set it aside.
- 5Reduce 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.
- 6Pour 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.
- 7Add 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.