Bacon, Eggs & Crispy Breakfast Potatoes

• 45 min total
• 15 min hands-on
• Serves 4
• 430 kcal
• 24 g protein

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Ingredients

• 1½ lb baby potatoes, cut into ¾-inch pieces
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 8 slices bacon
• 8 eggs
• salt
• black pepper

Method

1. Heat the oven to 400°F (200°C) with racks in the upper and lower thirds.
2. On a large rimmed baking sheet, toss the potatoes with the oil, garlic powder, paprika, ¾ tsp salt and ¼ tsp pepper. Spread them out cut-side down and roast on the lower rack for 15 minutes.
3. Meanwhile, line a second rimmed baking sheet with foil and lay the bacon on it in a single layer. Slide it onto the upper rack, give the potatoes a stir, and roast both for 15–20 minutes, until the bacon is browned and crisp and the potatoes are golden and tender. Move the bacon to a paper-towel-lined plate.
4. While the bacon finishes, whisk the eggs with ¼ tsp salt and a pinch of pepper until no streaks of white remain.
5. Carefully spoon 1 tbsp of the hot bacon fat into a large nonstick skillet over medium-low heat. Add the eggs and stir slowly with a spatula, scraping the bottom, until softly set, 3–4 minutes. Take the pan off the heat while they still look a little glossy; they finish cooking on the plate.
6. Serve the eggs with the bacon and potatoes.

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