Classic Breakfast Sandwich

1.Preheat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain.

2.While the bacon cooks, whisk the eggs with milk, a pinch of salt, and pepper in a bowl until well combined and slightly frothy.

3.Wipe out the skillet and melt 1 tablespoon of butter over medium-low heat. Pour in the egg mixture and gently scramble, stirring slowly with a spatula until just set but still creamy, about 2-3 minutes. Remove from heat immediately to avoid overcooking.

4.Toast the bread slices until golden brown, either in a toaster or in the skillet with the remaining butter for extra flavor.

5.(Optional) Mix mayonnaise and Dijon mustard, then spread a thin layer on one side of each toasted bread slice.

6.Assemble the sandwiches: Place scrambled eggs on two slices of toast, top with crispy bacon, and sprinkle with chopped chives or parsley if desired. Cover with the remaining toast slices.

7.Serve immediately while warm.