Scrambled Breakfast Skillet

• 1/4 pound bacon, cut into lardons
• 1/4 cup carrots, diced
• 1/4 cup leeks, diced
• 1/2 cup peas
• 6 eggs
• salt and pepper, to taste
• chervil, for garnish

1. Heat a large skillet over medium-high heat. Sauté the bacon, rendering the fat until crisp, about 3 to 4 minutes. Remove the bacon with a slotted spoon, and set aside to drain on paper towels. Add the carrots and leeks to the pan, and cook in the bacon fat until softened, about 3 to 4 minutes. Add the peas and cook for a minute or 2 more. Crack the eggs over top of the vegetables. Sprinkle with salt and pepper, and cover with a lid. Reduce the heat to medium-low. Cook the eggs until the whites are set, about 10 to 15 minutes. Remove the lid, turn off the flame, and garnish with the cooked bacon and chervil.