It is one of my husbands favorite recipes, although I don't make it for him as often as he'd like, it is perfect on a chilly, yet busy evening
4 strips of bacon
4 shallots or small onion minced
1 tsp. pepper
1 c. heavy cream
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 teaspoon dried rosemary
Optional: Strips of leftover ham
Cook Bacon over med-low heat till fried crisp.
Remove bacon from skillet, and set aside.
Saute the shallots/onion in the skillet with the leftover bacon drippings
Add in the cream and pepper, whisking to blend, cook approx. 5 minutes to thicken slightly.
In small bowl, whisk together eggs and parmesan cheese.
Add a few tablespoons of the cream from the skillet into the egg mixture and blend. (This will help warm up the eggs, so they don't cook into scrambled eggs when you pour them into the skillet).
Slowly pour the egg mixture into the skillet, whisking constantly as you pour.
Add in the rosemary, bacon crumbles, and ham strips.