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| Memorial Day Breakfast |
Adapted from
Ina Garten. Quick and easy to make.
Ingredients
- 1 tablespoon good olive oil
- 5 slices thick-cut bacon, cut into 1-inch pieces
- 1 1/2 cups (1/2-inch-diced) unpeeled Yukon Gold Potatoes
- Kosher salt and freshly ground black pepper
- 6 extra-large eggs
- 4 tablespoons milk
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons fresh chopped chives
Directions:
Preheat oven to 350 degrees.
Heat olive oil in a 10-inch, ovenproof skillet over medium heat. Add the bacon and cook for 3 to 5 minutes over
medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Remove the bacon from the pan with a slotted spoon and set aside.
Place the potatoes in the pan and sprinkle them with salt and pepper.
Cook the potatoes over medium-low heat for 8 to 10 minutes, until very
tender and browned, stirring occasionally to brown evenly. Remove with a
slotted spoon to the same plate as the bacon.
Meanwhile, in a medium bowl, whisk together: the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 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. Serve hot with fresh fruit and muffins or hearty toast.
Yep, I'm a foodie. I admit it. I love cooking for family and friends.
xo,
S
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