Prep ingredients and equipment. Slice strawberries and banana and place mixed fruit in a bowl; measure yogurt, honey, milk and set nearby. Crack the eggs into a medium bowl and whisk lightly with 2 tablespoons (30 ml) of the milk, 1/4 tsp salt and a pinch of pepper. Whisking just until blended introduces small air bubbles that will make the scrambled eggs tender and the splash of milk helps the curds stay creamy—don’t over-whisk or you’ll make the eggs foamy rather than silky.

Start the bacon first for maximum crisp. Place a cold, heavy skillet (cast-iron or stainless steel preferred) over medium heat and lay the bacon slices in a single layer without overlap. Turn heat to medium-low and cook slowly, flipping every 2–3 minutes, until deep golden and crisp (about 10–12 minutes depending on thickness). Cooking bacon slowly renders fat and yields crisp, evenly browned slices; high heat causes uneven cooking and burnt edges.

Reserve bacon fat then drain. When bacon is done, transfer to a paper-towel-lined plate to drain and sprinkle with 1/8 tsp fine sea salt while hot (it sticks and seasons better). Carefully pour off most of the bacon fat into a heatproof container, leaving about 1 teaspoon in the pan for extra flavor; store the rest for another use. Keeping a little fat in the pan adds savory depth when frying eggs or toasting bread.

Make the honeyed Greek yogurt fruit: In a small bowl combine the 1 cup Greek yogurt with 1 tbsp honey, 1/4 tsp lemon zest (optional) and a pinch of salt — stir to combine. Layer half the yogurt into two serving bowls or plates, top with half the mixed fruit, then repeat to create a bright, textured parfait. Honey brightens the yogurt and lemon zest lifts the fruit’s sweetness—this contrast keeps the palate lively.

Warm the milk with vanilla: Pour the remaining measured milk into a small saucepan and warm over low heat with 1/2 tsp vanilla extract and a light pinch of cinnamon if using. Warm just until steaming and small bubbles appear at the edge (do not boil). Gentle warming dissolves the vanilla and creates a comforting sip to pair with the plate; boiling will scald the milk and create a skin.

Cook the soft scrambled eggs: Wipe the skillet clean of excess bacon bits but leave about 1 teaspoon of bacon fat and add 1 tbsp unsalted butter and 1 tsp oil; heat over low-medium until butter is melted and foaming. Pour the whisked eggs into the pan and reduce heat to low. Using a silicone spatula, stir slowly and continuously, scraping the bottom and folding the curds over themselves. Remove the pan from the heat when the eggs are still slightly underdone — carryover heat will finish them. Low-and-slow cooking yields delicate curds and prevents drying; removing before fully set preserves a creamy texture.

Finish and season the eggs. Taste and adjust with the remaining 1/2 tsp salt and 1/8 tsp pepper if needed. Let eggs rest in the warm pan for 30 seconds off the heat to set fully. Seasoning at the end lets you avoid oversalting since concentrated flavors can change as the eggs finish cooking.

Crisp any bacon edges if needed. If some bacon pieces are softer than desired, return the skillet (wipe it mostly clean) to medium-high for 30–60 seconds to re-crisp, watching closely to avoid burning.

Plate the brunch: On two plates, place a generous mound of soft-scrambled eggs, arrange two slices of bacon per plate overlapping slightly, and add the honeyed Greek yogurt fruit parfait on the side (or serve in small bowls). Pour the warm vanilla milk into two small glasses or cups. Garnish yogurt with remaining fruit and an extra drizzle of honey if desired. Serving on warm plates keeps the eggs at ideal temperature longer; a contrast between warm eggs and cool-yogurt makes each bite interesting.

Enjoy immediately. Soft eggs will continue to set as they cool, so serve right away for the best texture.