Preheat oven to 350F. Lay the bacon on a cookie sheet and pop it in the oven once preheated. That's it! Wait until they look crispy and take them out — this should take about 10–15 minutes. Add the cream and eggs to a large bowl and whisk lightly, leaving some streaks of egg whites running through. This will create different textures in every bite.

Heat up the butter in a pan over medium-low heat. Once melted, add the egg mixture and let it set on the bottom — the less stirring, the better.

Using a spatula, gently stir the eggs in a figure-eight pattern. Do this only 3 or 4 times to bring up the eggs at the bottom; they should be left as intact as possible.

Once they've set on the bottom again, stir once more. Fold the eggs over to ensure that the mixture is fully cooked. They should be slightly runny when finished, as they will continue to cook on the plate. Season to taste and serve!