I seem to post dinner meals more than anything else. Clear precise accurate statement. I do eat breakfast but never when I first wake up, I’m just not hungry yet. My husband loves to go out to breakfast and I would rather just chill here at home. So this morning I decided to make; not even sure what to call it but I have to come up with a name for this post.
I don’t make this very often but it is SO good and has everything I like in a breakfast, crispy potatoes, salty bacon and a runny egg. To pretend it’s not too unhealthy for me I add some baby spinach plus it adds color. Grate some good parmesan cheese just before eating and life is good!
If you have a mandolin you might want to use it, if you don’t slice the potato as thin as you possibly can. Or you will have to cook it longer and on a lower temperature, so the potato cooks. My husband asked me while he was eating his last bite, could we (aka me) start the potato ahead of time and freeze them so we had them on hand. He said they look pretty and I have a feeling he wanted to have these sometime next weekend when a couple of his siblings are coming up for the weekend. I suppose that might work; maybe I’ll test it next time. I needed to write this blog so it posts this morning so I didn’t have time for that.
I asked my husband what I should call this – Potato Sunshine; he said it looks like a flower. It’s a keeper. OK he is too 🙂
Crispy potato bacon egg bake
- small fry pan with a cover
- 1 medium potato peeled and thinly sliced
- 2 large eggs
- 2 pieces bacon pre-cooked, diced
- 1 handful baby spinach roughly chopped
- butter for the pan
- freshly grated Parmigiano-Reggiano cheese
- 1 small cup water
- This is enough for 2 people, adjust the ingredients to however many you need to make.
- Pre-cook the bacon and set aside on a paper towel to drain. Peel and thinly slice your potato and set aside. roughly chop the spinach. Get a small glass of water. You'll only need a couple of tablespoons per bake.
- add a little butter to you fry pan, once melted add your potatoes in a single layer, fanned out; the middle is the last ones you place; making sure they are all touching. Your objective is to fuse them together so once they are browned and when you flip them they all stay together.
- Once the potatoes are browned and crispy, flip them and sprinkle with the diced bacon and chopped spinach. Crack the egg in the middle. Season with salt and pepper, Add a little water, about a tablespoon or two and cover, Let it set the egg, heat the bacon and wilt the spinach for 2 to 3 minutes, it will depend on how high your heat is.
- Once the egg is set how you like it, plate it and grate with some Parmesan cheese. You can also add some chopped chives or scallions, Add some diced tomatoes.
4 thoughts on “Crispy potato bacon egg bake”
I like this!
Thanks – it was quite delicious this morning. Thank you for commenting – I really appreciate the shout out 🙂