Heat the oven to 365 °F and arrange the bacon slices on a baking sheet. The strips should lie flat so they cook evenly and crisp at the same pace.

Bake the bacon for about 30 minutes, turning it once at the 15-minute mark. It’s ready when the color is deep brown and the fat has rendered well.

Tap each egg against a hard, flat surface to crack it, then open it over a mixing bowl. This method helps keep shell fragments out and gives you a cleaner break.

Whisk the eggs until the yolks and whites are mostly blended but still show some ribbons. You want the mixture loosened and lightly emulsified, not foamy or overbeaten.

Place the pad of butter in a cold pan and set it over medium-low heat. The butter should melt gently and smell fragrant without browning fast.

Pour in the eggs and use a spatula to fold them slowly across the pan. As they cook, the mixture will shift from glossy liquid to soft, velvety layers.

Keep folding the eggs to build tender curds instead of stirring constantly. Low heat slows down protein tightening, which helps prevent dry or rubbery eggs.

Turn off the burner and pull the pan from the heat about 30 seconds before the eggs look fully done. The curds will keep setting from the residual heat, so stop while they still look a little softer than you want on the plate.

Season with salt and pepper, then add the cheddar cheese while the eggs are still hot and fold it through. The cheese should melt into the warm curds and leave buttery, cheesy streaks throughout.

Chop the bacon if you like, add it to the eggs, then plate and serve. You should end up with fluffy eggs, crisp bacon pieces, and warm cheddar layered through the dish.