On Saturday mornings we have a rotation of breakfast foods that we’ve been making for the last 4 years : pancakes, biscuit and gravy, french toast and waffles (a new addition to the rotation since we received a waffle iron for Christmas… in fact, it has been 80% waffles since we’ve received the waffle iron). I wanted to shake up the old routine a bit – without going to the grocery store. I had bacon, eggs and potatoes on hand, so I threw it in a skillet and the result was a fantastic change of pace to our Saturday breakfast ritual and took all of ten minutes.
6 strips of bacon, diced
2 yukon gold or red potatoes, sliced
1/4 cup of diced onion
2 tablespoons of butter
8 eggs
1/4 cup of milk
sea salt & cracked pepper
2 tablespoons of fresh chives, chopped
1/4 cup of cheddar cheese, shredded
In a skillet, cook diced bacon, onion, butter & potatoes for 4-5 minutes until bacon renders the fat and the potatoes begin to soften. In a bowl, whisk together eggs, milk, chives, salt and pepper. Add eggs to the skillet and cook on medium high for 5 minutes until the eggs are done. Top with cheddar cheese. Serve in wedges.
