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