Put big, heavy skillet over medium heat. Use kitchen shears to snip the bacon into the skillet. Fry it crisp, separating the bits as it cooks. While that’s happening, whisk eggs with horseradish.

When the bacon bits are crisp, scoop them out of skillet to a plate and reserve.

Pour off all but a tablespoon or so of the grease. Now pour in eggs and scramble until they’re almost set. Then add the bacon bits and scramble them in.

Serve.