Place a cold skillet on the stove and lay 6 slices of thick cut bacon flat in the pan without overlapping.

Turn the heat to medium and cook the bacon gently. Flip each slice after a few minutes and continue cooking until the desired crispiness is reached, about 8–10 minutes.

Transfer the bacon to paper towels to drain once cooked.

Crack 4 large eggs into a bowl. Add 2 tablespoons whole milk, a pinch of salt, and pepper to taste. Whisk until the mixture is smooth and slightly frothy, about 1–2 minutes.

Heat 1 tablespoon butter in a clean nonstick skillet over low heat until melted and bubbly.

Pour in the egg mixture and stir gently with a spatula. Push the eggs around every few seconds to scramble slowly, cooking for about 4–5 minutes.

Remove the eggs from the heat when they appear soft and slightly glossy. They will finish cooking on the plate.

Serve the scrambled eggs warm with the crispy bacon on the side.