Place bacon on cold pan. And keep the heat medium. For faster results get the bacon and eggs out of the fridge first thing when you get up then brush so that they are close to room temp
Beat eggs. Add 1 tablespoon milk for each large egg. Add a pinch of salt and pepper. Now beat the crap out of them until they froth. This happens when the bacon is cooking.
Flip and cook the bacon for another couple minutes. Place it on your plate when done
There should be enough fat if you use thick cut bacon else add a little butter.
By now the pan is hot. The moisture in the fat should be visibly vaporizing , that's the sign. Now shift the pan to a cold stove. Aka turn off.
Pour the eggs. And start stirring.
When there very little liquid eggs left use sleight of hand to transfer them to the plate real fast. 2 large eggs stay in the pan less than 30 secs.
It's mean when you have it with salsa.
The eggs should have no browning at all except the bacon bits that are stuck. It should jiggle like jelly when moved. It's best they are at room temp before starting to cook.
Note: use heavy bottom for best results. If using nonstick or thin pans turn the heat down to 1 or 2 at step 5. Speed increases with fewer eggs on large pan but not too few.