Melt the butter in a pan and fry the bacon briefly. Meanwhile, whisk the eggs with the spices, fresh chives and a good dash of milk. Then add to the pan and bring to a standstill over medium heat. As soon as everything is set, place the finished scrambled eggs in a preheated bowl and serve. Tip: We always make the scrambled eggs as a side dish to a large breakfast, so the amount may be too little for one or the other.
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