Scrambled Eggs with Potatoes and Bacon

Ingredients

• 400 g New potatoes (Wash, cut into dice about 2 cm)
• 100 g Smoked bacon (Cut into small dice)
• 4 Shallots (Finely sliced)
• 4 Fresh eggs (At room temperature)
• 30 g Butter (For cooking the potatoes and the eggs)
• 2 c. à soupe Olive oil (About 30 ml)
• 1 c. à café Ras el hanout (or paprika, cumin) (Spice blend for flavor)
• 1 pincée Fleur de sel
• to taste Freshly ground black pepper
• 1 c. à café Sour cream (About 15 g, for extra creaminess)
• a few sprigs Fresh chives (Chopped for garnish)

Instructions

1. Prepare the ingredients

   Wash the potatoes, cut into dice about 2 cm. Finely slice the 4 shallots. In a bowl, beat the 4 eggs with the teaspoon of sour cream, the ras el hanout, the fleur de sel, the pepper and a drizzle of olive oil.

   Time: PT10M

2. Brown the potatoes

   Heat the pan over medium heat, add the butter and olive oil. Add the potato dice and let them brown without stirring too often, until they are well colored (about 10‑15 minutes).

   Time: PT15M

   Temperature: feu moyen

3. Add shallots and bacon

   Stir in the sliced shallots and diced bacon. Cook for 5‑7 minutes until the shallots are translucent and the bacon has rendered some of its fat.

   Time: PT7M

   Temperature: feu moyen

4. Deglaze and cook the scrambled eggs

   Pour a splash of water (≈ 1 c. à soupe) to deglaze the pan, then pour in the egg mixture. Stir constantly with the wooden spatula for 3‑4 minutes, until a creamy and slightly set texture is achieved.

   Time: PT4M

   Temperature: feu moyen

5. Combine everything

   Fold the potatoes, bacon and shallots into the scrambled eggs, gently mixing for 30 seconds to warm through. Adjust seasoning with a turn of the pepper mill.

   Time: PT1M

   Temperature: feu moyen

6. Plating

   Transfer the mixture to a serving dish, sprinkle with chopped chives and a final turn of freshly ground black pepper.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

30 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of New potatoes: Firm‑white potatoes, Red potatoes
• Instead of Smoked bacon: Lardons, Pancetta
• Instead of Shallots: Red onion, Yellow onion
• Instead of Fresh eggs: Organic eggs
• Instead of Butter: Margarine, Vegetable oil
• Instead of Olive oil: Canola oil
• Instead of Ras el hanout (or paprika, cumin): Paprika, Cumin
• Instead of Fleur de sel: Sea salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Sour cream: Plain yogurt, Cottage cheese
• Instead of Fresh chives: Parsley, Green onions

Equipment Needed

• Large frying pan
• Medium-sized bowl
• Whisk or fork
• Wooden spatula
• Chef's knife
• Cutting board
• Tablespoon (measure)

Critical Steps — Do Not Skip

• Brown the potatoes without burning them
• Cook the shallots and bacon without carbonizing them
• Stir the eggs constantly to achieve a creamy texture

Chef Tips from the Video

• A splash of water when deglazing helps create a softer texture for the eggs.
• Using lightly salted butter adds a subtle depth of flavor without needing to add much salt.
• Fresh chives add a note of freshness that balances the bacon's richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, consume within 2 days.

Freezer: Not recommended – the egg texture deteriorates after freezing.

Room temperature: Consume immediately, do not leave more than 2 hours at room temperature.

Make-Ahead Tips

• Cut the potatoes and keep them in cold water until cooking.
• Pre‑beat the egg mixture with the cream and spices and keep it in the refrigerator (max 1 hour).
• Sauté the bacon and shallots ahead of time, then reheat quickly before adding the eggs.