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Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Cook the bacon in a small skillet over medium heat, turning once, until crisp, about 6–8 minutes. Transfer to a paper towel-lined plate, let cool briefly, then crumble into small pieces.
Combine the eggs, heavy cream, salt, and pepper in a blender and blend on high for 20–30 seconds until smooth and slightly frothy.
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