Cut 3-4 slices baguette, rye bread or sourdough into 1/4" sized croutons and set aside until ready to use.
Mix 4 whole eggs, 2 tbsp milk or heavy cream and 1 tbsp crème fraîsche or rich sour cream and season with kosher salt to taste. Whisk with a wire whisk or a fork until combined and set aside until ready to cook.
Cut 1/2 lb smoked bacon into lardons and add to a medium sized skillet over medium high heat and cook until the bacon starts to let out some of its fat, about 3-4 minutes.
Remove bacon to a plate and add the prepared croutons to remaining bacon drippings and continue to cook, stirring and tossing until the croutons are golden brown. Remove croutons to a plate ansd reserve a spoonful of both the bacon and croutons for garnish.
Add the egg mixture to the pan. Allow 1-2 minutes for the eggs to start to set, then using a spatula, gently turn the eggs so that large crumbles begin to form. The eggs should be fluffy and light but not runny. Fold in reserved bacon and croutons.
Remove pan from heat and garnish with extra reserved croutons and bacon and sprinkle with 1 tsp Hungarian paprika and 3-4 stems finely chopped fresh chives or parsley.
