I made this dish for my boyfriend's family around christmas time, yes that's how far back I've had to go to finish all of my half written posts since august haha. It's a crowd pleaser and was really simple so I could still talk with everyone while I cooked. I crisped the bacon and partially cooked the potatoes that morning before I went to their house. I also added a little Parmesan cheese to the top right before placing the dish in the oven to get an even more golden brown crust with a little crunch.
Ingredients
1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
1/8 cup grated parmesan cheese, optional
Directions
1. Preheat the oven to 350 degrees.
2. Add the bacon to a 10 inch non stick pan over medium high heat and cook for 3 to 5 minutes, stirring occasionally, until the bacon is browned and slightly crisp. Take the bacon out of the pan with a slotted spoon and set aside on a paper towel covered plate. Pour out bacon fat except for 1 tbs.
3. Place the potatoes in the pan and sprinkle with salt and pepper. Cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
4. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork.
5. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Stir the eggs with for 1 minute to make a few curds then sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven.
6. Cook for about 8 minutes, just until the eggs are set. Slide onto a plate, cut into wedges, and serve hot.
Ingredients
1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
1/8 cup grated parmesan cheese, optional
Directions
1. Preheat the oven to 350 degrees.
2. Add the bacon to a 10 inch non stick pan over medium high heat and cook for 3 to 5 minutes, stirring occasionally, until the bacon is browned and slightly crisp. Take the bacon out of the pan with a slotted spoon and set aside on a paper towel covered plate. Pour out bacon fat except for 1 tbs.
3. Place the potatoes in the pan and sprinkle with salt and pepper. Cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
4. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork.
5. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Stir the eggs with for 1 minute to make a few curds then sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven.
6. Cook for about 8 minutes, just until the eggs are set. Slide onto a plate, cut into wedges, and serve hot.
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