Place 4 to 6 bacon strips in a cold skillet. Turn the heat to medium and cook slowly until crispy, about 8–10 minutes, flipping once halfway through. Remove bacon and drain on paper towels.

Crack 4 large eggs into a bowl. Add 2 tablespoons whole milk, salt, and pepper. Whisk thoroughly for fluffy texture.

Clean the bacon pan or use a nonstick skillet. Over low heat, melt a small amount of butter.

Pour in the egg mixture. Let sit for a few seconds, then stir gently and continuously with a spatula, keeping eggs moving in slow circles.

Cook until eggs are soft, silky, and just set, about 4–6 minutes. Remove from heat slightly before they appear fully done to account for residual cooking.

Serve scrambled eggs beside bacon. Add optional toppings like chives, shredded cheese, or hot sauce if desired.