Scrambled Eggs Medley

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Scrambled Eggs Medley is a fluffy, savory combination of soft-scrambled eggs, crispy bacon pieces, and spicy pico de Gallo or salsa. Includes tips for how to scramble eggs without turning them to rubber and without using milk. {Gluten-Free + Paleo-Friendly}


  • 6 eggs, whisked together
  • 24 tablespoons coconut oil (enough to cover the bottom of the skillet)
  • 1 pound bacon
  • 1 cup salsa or pico de gallo (more or less as desired)


  1. In a shallow skillet, fry the bacon to a crispy consistency and set aside to cool on a paper towel-lined plate. Once cooled, crumble the bacon into pieces and set aside until the eggs are ready.
  2. Melt enough coconut oil to cover the bottom of another skillet. While the coconut is melting, whisk together 6 eggs. Pour the eggs into the melted coconut oil in the skillet. Keeping the burner on a LOW setting, let the eggs cook for about a minute without handling them. Then run a spatula around the edge of the skillet, gently nudging the spatula underneath the eggs without flipping them over. Repeat this process, gradually moving closer to the center of the skillet each round. If the eggs in the center are still undercooked, then gently run the spatula underneath them so the heat from the burner has a chance to reach the densest part.
  3. Transfer the eggs to a serving dish. Then top with salsa or pico de Gallo and bacon pieces. This recipe is best enjoyed right after it is prepared.