BEAT eggs, milk, salt and pepper in small bowl until blended.
HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot. POUR egg mixture into skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from pan. CLEAN skillet.
SPREAD remaining 2 tsp. butter evenly on one side of each bread slice. PLACE two slices in skillet, buttered side down. TOP evenly with scrambled eggs, cheese and bacon. COVER with remaining bread, buttered side up.
GRILL sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
- Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This is harmless but the unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
- This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.
- Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
- How long to beat? Go with your preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.