Tuesday, August 19, 2014


Last year, I became obsessed with scrambled eggs. I would make them every morning with lots of veggiess. After a while though, I got sick of them and basically haven't eaten eggs since. I decided to try this recipe after realizing I had all the ingredients in the fridge. It's a different spin on eggs and requires very little effort. My sister and I whipped it up this weekend for brunch and quickly cleared the whole pan, while watching "Law and Order: SVU" reruns, of course.

You will need:

1 tablespoon olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1 inch diced) unpealed potatoes
Sea salt and freshly ground pepper
5 extra large eggs
3 tablespoons milk
1 tablespoon butter
1 tablespoon freshly chopped chives

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan (I used an cast iron skillet) over medium heat. Add the bacon and cook for 3-5 minutes over medium-low heat, stirring occassionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8-10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. 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. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot. 

Side note: The pan is extremely hot when you take it out of the oven. REMEMBER THIS and try not to grab it without oven mits like I did. 

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