Scrambled eggs (Bombay)

Dice the bacon into small pieces and heat a large skillet over medium-high heat.

Cook the diced bacon until crispy, about 5-6 minutes, stirring occasionally, then transfer to a paper towel-lined plate.

Pour off most of the bacon fat, leaving about 1 tablespoon in the skillet, then add the thinly sliced onion and sauté over medium heat until softened and light golden, about 3-4 minutes.

Sprinkle the curry powder over the onions and stir constantly for about 30 seconds until fragrant.

Reduce heat to medium-low and add the butter to the skillet, letting it melt and coat the pan evenly.

Whisk the well-beaten eggs with the salt and cream in a separate bowl until fully combined.

Pour the egg mixture into the skillet and let it sit undisturbed for about 1 minute to begin setting.

Using a spatula, gently push the eggs from the edges toward the center, stirring slowly every 20-30 seconds to create soft curds, about 4-5 minutes total.

When the eggs are still slightly creamy but mostly set, add the cooked bacon back to the skillet and fold it in gently.

Transfer the scrambled eggs to a serving platter immediately and serve warm.