Fresh greens, crispy potatoes, crunchy bacon, and a velvety egg yolk all come together to make this brunch a total delight. Easy to put together and looks gorgeous as a finished dish.
Skill Level: Easy
Time to Make: 30 minutes
8 ounces fingerling potatoes
2 extra large eggs
4 slices of thick cut bacon
2 small handfuls of arugula
Salt and Pepper to Taste
Prep Ingredients: Scrub the potatoes and cut crosswise into rounds. Set aside.
Add bacon to a cold, cast iron skillet and turn the heat to medium high. Fry until crispy on both sides. Remove from pan and and set aside on a paper-towel lined plate. Once cool enough to handle, crumble the bacon.
Add the potatoes to the same skillet with the leftover bacon grease, and cook on medium-high, turning every so often until browned and crispy, approximately 15-20 minutes. Season lightly with salt and pepper. Remove from pan.
Carefully wipe out the pan and turn the heat to medium high. Crack both eggs into the skillet and season lightly with salt and pepper. As the whites begin to set, add a splash of water and cover for 15-30 seconds. Once the yolks have set up, turn off the heat.
To serve: divide arugula between shallow bowls, top with potatoes and crumbled bacon. Gently add an egg to each bowl and serve. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!