Name: Bacon and eggs with potatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 oz bacon; 3 large 3 large eggs; 3 large egg whites; 3.5 oz red potatoes, cut into half-inch wedges; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh chives, finely chopped; 2 tbsp water

Ingredients

9 items

2 oz bacon
3 large 3 large eggs
3 large egg whites
3½ oz red potatoes, cut into half-inch wedges
1 tsp olive oil
½ tsp salt
½ tsp black pepper
1½ tbsp fresh chives, finely chopped
2 tbsp water

Instructions

Prep 20 min · Cook 10 min

Place bacon in a cold 12-inch nonstick skillet over medium heat. Cook for 5 minutes, flip, and cook for 5 minutes more until crispy and fat has rendered. Remove bacon to a plate, leaving the fat in the pan.
Add olive oil to the skillet with the bacon fat. Add potatoes in a single layer. Season with half the salt and half the pepper. Cook undisturbed for 5 minutes until the bottom side is golden brown.
Flip the potatoes. Add water to the skillet and cover immediately with a lid or foil. Steam for 4 minutes until a knife slides into the potatoes easily. Remove the lid and cook for 2 minutes over medium-high heat until the water has evaporated and potatoes are re-crisped. Move potatoes to the side of the pan.
Whisk the whole eggs and egg whites together in a bowl with the remaining salt and pepper. Pour the egg mixture into the empty side of the skillet. Cook, stirring gently with a spatula, for 2 to 3 minutes until the eggs form soft, moist curds with no visible liquid. Done when soft moist curds, 160°F.
Transfer the scrambled eggs and crispy potatoes to a plate. Serve the bacon on the side and garnish the entire dish with chopped chives.

Nutrition

Ingredients

Instructions

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