This dish comes to you courtesy of my amazing mother. She prepared & delivered this to us for dinner, recently. What's better than mom's cooking when you're a little under the weather, right? I suggest serving this alongside buttermilk biscuits & fresh strawberries. We are definitely going to have to make this again, we can't stop eating it!!! Thanks Mom, you are the best!!!
4 slices of bacon
1 large russet potato, peeled & cut into 1/2 in cubes
8 large eggs
salt & pepper to taste (suggestion 1/2 tsp salt & 1/4 tsp pepper)
1/3 cup creme' fraiche (sour cream)
1/2 cup sharp cheddar cheese, grated
4 scallions, sliced thin
In a 10-12 inch oven proof frying pan or cast iron skillet, cook bacon over medium heat until crispy. Place on paper towel lined plate. When cool, crumple into 1/4 in pieces and set aside.
In same pan, leave 2 tablespoons bacon fat, reserving the rest in a small bowl. Cook potato in bacon far over med-high heat until browned and tender, 5 mins. Remove & let cool.
In a bowl, beat eggs with salt and pepper. Add bacon and potatoes.
Preheat oven to broil, placing rack 6 inches from heat.
Heat reserved bacon fat in pan over med. heat. Add egg mixture, reduce heat to low and cook for approximately 6 mins. Drop in small dollops of creme' fraiche (sour cream) and top with cheese.
Broil for 2 mins, until eggs are set. Garnish with scallions & ENJOY!!!