Instructions: Very finely shred the bacon. Heat a small pan and saute the bacon until lightly crisped. Remove with a slotted spoon. Beat the eggs, adding half the chives, the salt and pepper and the bacon, reserving a little for garnish. Stir in the cheese. Pour the bacon drippings into an omelet or nonstick pan and heat to moderate. Pour in the egg mixture and stir slowly until just set. Serve over buttered toast and garnish with the remaining chives and reserved bacon.

This recipe serves 4.

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