Bacon & Gc Scramble Recipe

Inspired by Rooster

Time30m

Serves2

bacon, goat cheese, arugula, red onion, tomato jam, arugula jam, 3 local cage free eggs, served over breakfast potatoes

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from the skillet and place on paper towels to drain excess grease.
2
Sauté Vegetables
In the same skillet, use the bacon grease to sauté the diced red onion until translucent, about 3-4 minutes. Remove from heat.
3
Chop Arugula
Rinse arugula under cold water and pat dry. Roughly chop the arugula and set aside.
4
Prepare Potatoes
If using pre-cooked breakfast potatoes, warm them in the skillet. Otherwise, chop fresh potatoes into small cubes and cook them in boiling salted water until tender, about 10-15 minutes. Drain and set aside.

5
Whisk the Eggs
In a bowl, crack the 3 local cage-free eggs and whisk them until well combined. Season with salt and pepper to taste.
6
Cook the Eggs
In a non-stick skillet over medium-low heat, add the whisked eggs. Stir gently with a spatula, allowing them to cook slowly.
7
Add Ingredients to Eggs
When the eggs are about halfway cooked, add the sautéed red onion, chopped arugula, and crumbled goat cheese. Continue to stir until the eggs are fully cooked but still soft.

8
Plate the Dish
On a plate, layer the warm breakfast potatoes. Top them with the bacon, followed by the egg scramble.
9
Add Jams
Drizzle tomato jam and arugula jam over the top for added flavor and garnish with extra arugula if desired.