2 eggs
1 c. grated Parmesan cheese
6 oz. bacon, cut in 1/4 inch strips
1/2 c. sliced green onions
2 egg yolks
1/2 c. heavy cream
1/4 c. milk
8 oz. vermicelli, cooked, drained
1/4 c. butter, softened
2 cloves garlic, crushed

In bowl with fork beat whole eggs and 1/2 cup of the cheese. In skillet cook bacon until crisp. Drain all but 1 tablespoon fat. Add green onion and garlic. Cook, stirring 30 seconds. Remove from heat.

In bowl beat egg yolks, cream and milk. Stir in bacon. Add to skillet. Stirring constantly, cook over low heat until edges begin to bubble. Toss vermicelli with butter. Add egg-cheese mixture, toss. Add bacon mixture, toss. Serve with cheese.