Crispy potato bacon egg bake
a very tasty and pretty breakfast
Equipment
- small fry pan with a cover
- mandolin
Ingredients
- 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
Instructions
- 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.