Author Notes: This is a weekend classic and sometimes a weeknight savior. Usually made with left over french fries. On occasion, a bag of good frozen fries make the grade (like alexia fries). —Brooksie
Serves: 2-4
Ingredients
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8
pieces good bacon, cut into 1/2 pieces with kitchen shears
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1 or 2
chopped shallots
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2
cloves of garlic, chopped
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splashes good white wine
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1-2
handfuls Left over French Fries or one package of good frozen fries, or even homemade! ( or left over mashed potatoes or potatoes anna or….)
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1
handful , or more, any cheese you like
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2
handfuls washed arugula, or other green veg
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8-10
grade AA fresh organic eggs, beaten
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1/4
cup plain yogurt
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1/4
cup water
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fresh grated Parmegiano Reggiano
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2
scallions, chopped
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any fresh or dried herbs you like
Directions
- Pre-heat oven to 425
- Using kitchen shears cut the 8 strips of bacon into approx 1/2 slices into a heated cast iron pan or other stove-top to oven casserole dish/pan. Allow to brown a few minutes, tossing frequently.
- Saute onion and garlic with the bacon until translucent and slightly caramelized.
- While the onions are cooking beat together the eggs, the yogurt and the water. Salt and pepper to taste.
- de-glaze the onions with a splash of white wine.
- Once the wine has mostly evaporated add the potatoes to the pan and toss with the onions and bacon.
- Top the potatoes and onions with the arugula or other veg’s. and the chopped scallions and any fresh herbs
- Pour egg mixture over the potatoes and arugula and lower heat. Allow to cook on the stove top for a few minutes to set the bottom of the eggs.
- Top with grated parmigiano reggiano and place in the oven for approx 10-15 minutes. Cook until golden brown on top and a knife entered into the center comes out clean.
- remove from oven and allow to rest for about 5-10 minutes and then serve. Also very good at room temp.