Bacon and Egg Breakfast Bowl

Instructions

1. Step 1

   Heat the oven to 220°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

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

   Ingredients used: 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 600.0 gr Potato, 4.0 gr Salt

   Cookware: baking sheet, mixing bowl

3. Step 3

   Roast the potatoes until browned and tender, turning them once halfway through.

   Timer: 30 min (fixed)

   Cookware: baking sheet, spatula

4. Step 4

   Meanwhile, cook the bacon in a frying pan over medium heat until browned and crisp. Transfer it to paper towel and carefully discard the rendered fat.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Bacon

   Cookware: frying pan, Paper towel, spatula

5. Step 5

   Whisk the eggs, whole milk, remaining ⅜ tsp (2 gr) salt, and remaining 1 gr ground black pepper until combined.

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

   Cookware: mixing bowl, whisk

6. Step 6

   Wipe out the frying pan, melt the butter over low heat, and add the egg mixture. Cook, folding gently with a spatula, until softly set with no liquid egg remaining.

   Timer: 4 min (fixed)

   Ingredients used: 20.0 gr Butter

   Cookware: frying pan, spatula

7. Step 7

   Divide the roasted potatoes among four bowls. Top with the scrambled eggs, bacon, cheddar cheese, and scallions, then serve immediately.

   Ingredients used: 100.0 gr Cheddar Cheese, 2.0 piece Scallion