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Author Notes: This is a weekend classic and sometimes a weeknight savior. Usually made with left over french fries. On occasion, a bag of good frozen fries make the grade (like alexia fries). —Brooksie
- 8 pieces good bacon, cut into 1/2 pieces with kitchen shears
- 1 or 2 chopped shallots
- 2 cloves of garlic, chopped
- splashes good white wine
- 1-2 handfuls Left over French Fries or one package of good frozen fries, or even homemade! ( or left over mashed potatoes or potatoes anna or....)
- 1 handful , or more, any cheese you like
- 2 handfuls washed arugula, or other green veg
- 8-10 grade AA fresh organic eggs, beaten
- 1/4 cup plain yogurt
- 1/4 cup water
- fresh grated Parmegiano Reggiano
- 2 scallions, chopped
- any fresh or dried herbs you like
- Pre-heat oven to 425
- Using kitchen shears cut the 8 strips of bacon into approx 1/2 slices into a heated cast iron pan or other stove-top to oven casserole dish/pan. Allow to brown a few minutes, tossing frequently.
- Saute onion and garlic with the bacon until translucent and slightly caramelized.
- While the onions are cooking beat together the eggs, the yogurt and the water. Salt and pepper to taste.
- de-glaze the onions with a splash of white wine.
- Once the wine has mostly evaporated add the potatoes to the pan and toss with the onions and bacon.
- Top the potatoes and onions with the arugula or other veg's. and the chopped scallions and any fresh herbs
- Pour egg mixture over the potatoes and arugula and lower heat. Allow to cook on the stove top for a few minutes to set the bottom of the eggs.
- Top with grated parmigiano reggiano and place in the oven for approx 10-15 minutes. Cook until golden brown on top and a knife entered into the center comes out clean.
- remove from oven and allow to rest for about 5-10 minutes and then serve. Also very good at room temp.
- This recipe was entered in the contest for Your Best Brunch Eggs
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