In a skillet over medium heat, cook 5 slices of bacon until crispy. Remove and place on a plate lined with paper towels to drain. Crumble into smaller pieces once cooled.

In a bowl, whisk together 5 large eggs, 1/4 cup (60ml) heavy cream, and a pinch of salt until well combined.

Heat a wide saucepan over high heat and add a small amount of olive oil. Pour in the egg mixture and cook gently, stirring with a spatula, until the eggs are soft and scrambled. Remove from heat.

Heat the 2 tortillas in a dry skillet or directly over a gas flame for 10–15 seconds per side until warm and pliable.

Lay a tortilla flat and spread a few tablespoons of salsa down the center. Add a portion of scrambled eggs, sprinkle with 1/4 cup (25g) grated Parmesan cheese, and top with crumbled bacon and cilantro. Fold the sides of the tortilla over the filling and roll tightly into a burrito.

Place the assembled quesadillas in a hot oiled skillet for 1–2 minutes per side to lightly toast them.

Slice in quarters and serve hot, with extra salsa or toppings. Do whatever you want, I don't care.