Bacon and Egg Breakfast Bowl

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: rimmed baking sheet

2. Step 2

   Toss the potatoes with the olive oil, ⅝ tsp (4 gr) salt, and 1 gr black pepper. Spread them in one layer on the baking sheet.

   Ingredients used: 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 700.0 gr Potato

   Cookware: rimmed baking sheet

3. Step 3

   Roast the potatoes until beginning to brown.

   Timer: 15 min (fixed)

   Cookware: rimmed baking sheet

4. Step 4

   While the potatoes roast, cook the bacon in the skillet over medium heat until crisp. Transfer it to a plate, let it cool slightly, and crumble it.

   Timer: 10 min (fixed)

   Ingredients used: 225.0 gr Bacon

   Cookware: large skillet, plate, spatula

5. Step 5

   Turn the potatoes and continue roasting until crisp outside and tender inside.

   Timer: 10 min (fixed)

   Cookware: rimmed baking sheet, spatula

6. Step 6

   Whisk the eggs with the milk, remaining ⅜ tsp (2 gr) salt, and remaining 1 gr black pepper.

   Ingredients used: 8.0 piece Egg, 2.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 60.0 ml Whole Milk

   Cookware: mixing bowl, whisk

7. Step 7

   Discard the excess bacon fat and wipe the skillet carefully. Melt the butter over low heat, add the egg mixture, and stir gently until softly set with no liquid egg remaining.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 gr Unsalted Butter

   Cookware: large skillet, spatula

8. Step 8

   Divide the roasted potatoes among four bowls. Top with the scrambled eggs, cheddar cheese, crumbled bacon, and green onions, then serve warm.

   Ingredients used: 100.0 gr Cheddar Cheese, 3.0 piece Scallion