Low Key Classic American Breakfast
A classic American breakfast with scrambled eggs, loaded breakfast potatoes, thick-cut turkey bacon and toasted sourdough.
Ingredients
- 2 Slices Sourdough
- 4 Large Eggs
- 1 Large Russet Potato (diced into small cubes)
- 4 Slices Applegate Turkey Bacon
- 15 Sun-dried Tomatoes (sliced into strips)
- 1 Cup Spinach
- 2 tbsp Unsalted Butter
- 1 Green Onion (for garnish)
- 2 Pinches Salt & Pepper
- 1 Pinch Paprika (for garnish)
- 1 tsp Olive Oil
- Cooking Spray (or 1 more tbsp butter)
Instructions
- Rinse and dice the potato into small cubes. Add olive oil and 1 tbsp butter to a skillet over medium heat. Toss the potatoes every minute or two to make sure they cook evenly.
- While the potatoes start to cook, add the turkey bacon to another skillet over medium-low heat. The turkey bacon should take about 10 minutes to cook. Flip after 5.
- While the potatoes and bacon are cooking, mix 4 eggs in a bowl and whisk thoroughly. Spray another skillet with cooking spray (or add the tbsp of butter) to a skillet on medium-low heat. Let the eggs cook for about a minute or two until they start to form, then start folding the eggs over mixing together gently continuously. It should only take about 4-5 minutes to cook until light and fluffy. Once they're almost done, sprinkle with salt and pepper.
- Once the potatoes are a minute or two from being nice and golden brown, add sliced sun-dried tomatoes and spinach to the skillet with the potatoes. Cook for another 2 minutes until the spinach starts to wilt and everything is cooked through. Season with salt and pepper.
- When everything is just about done, toast the sourdough. Everything should finish cooking at the same time (ish). Plate everything immediately. Garnish with green onion, paprika, and salt/pepper to taste.