Chop up two slices of bacon into small bits and fry in cast iron skillet on medium heat with about 2 TBSP of chopped red onion until onions are transparent.
Tear the green tops off some bok chop and rinse clean. Roll up into a tight little cigarette shape and chop finely (usually called chiffonade) and sauté lightly.
Crack 3 eggs, stir together with 1 tablespoon of cold water. Pour into skillet, stir briefly before turning down the heat and keep stirring gently until done. You want to soft scramble the egg so it’s fluffy, moist and soft.
Add salt and pepper when you’re done. Salt added during cooking ruins scrambled eggs.
Makes one serving. It’s delicious, the bok choy leaves are a great blend with bacon and onions.