• Heat a large dry, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Let pan cool, carefully discard bacon fat, then wash out pan.

• While bacon cooks, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve orange; cut into thin wedges (we got eight wedges per orange).

• In a medium bowl, whisk together eggs*, half the crème fraîche, 2 TBSP water (4 TBSP for 4 servings), a pinch of salt, and pepper. Set aside. • In a small microwave-safe bowl, microwave maple syrup until warm, 30-60 seconds. Whisk in remaining crème fraîche and 2 tsp water (4 tsp for 4) until smooth.

• In a second medium bowl, combine cinnamon and 2 TBSP sugar (4 TBSP for 4 servings). • Toast waffles until golden brown. • Immediately add hot waffles to bowl with cinnamon sugar, tossing to fully coat. (Reserve any remaining cinnamon sugar for Step 6.)

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for bacon over medium heat. Add scallion whites. Cook, stirring occasionally, until tender and fragrant, 1-2 minutes. • Stir in egg mixture; cook, undisturbed, until just set, 30-45 seconds. Continue to cook, gently stirring in a figure-eight pattern, until curds form and eggs are scrambled to preference. • Taste and season with salt and pepper if desired.

• Transfer scrambled eggs to a serving plate and sprinkle with Parmesan and as many scallion greens as you like. • Transfer waffles to a second serving plate and top with creamy maple sauce and chopped bacon. Arrange orange wedges on a third serving plate and sprinkle with any remaining cinnamon sugar. Serve family style. Bacon is fully cooked when internal temperature reaches 145°. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.