1. Prepare the Bacon:

1. Preheat a skillet or oven (400°F) for bacon.
2. For skillet method: Place the bacon in a cold skillet and cook over medium heat, flipping occasionally, until crispy. Drain on paper towels.
3. For oven method: Lay bacon strips on a foil-lined baking sheet with a rack. Bake for 15–20 minutes, flipping halfway through, until crispy.

2. Make the Scrambled Eggs:

1. Crack eggs into a bowl. Add milk or cream if desired, and whisk until fully combined.
2. Heat a non-stick skillet over low heat. Melt the butter, ensuring it coats the pan evenly.
3. Pour in the eggs and let them sit for 10–15 seconds without stirring.
4. Use a silicone spatula to gently fold the eggs, moving them across the pan. Continue until soft curds form and the eggs are cooked but still creamy.
5. Season with salt and pepper. Remove from heat just before they are fully set, as residual heat will finish the cooking.

3. Toast the Bread:

1. Toast bread slices in a toaster or on a stovetop grill.
2. For stovetop grilling, brush lightly with butter for a golden-brown crust.
3. Spread butter or your favorite spread on the toast once done.

4. Assemble and Serve:

1. Plate the scrambled eggs, bacon, and toast side by side.
2. Add optional garnishes like chopped herbs or grated cheese.
3. Serve with fresh fruit, avocado, or a beverage of your choice, such as coffee or juice.