Scrambled Eggs with Potatoes and Maple-Glazed Bacon
This breakfast bowl recipe packed with eggs, potatoes and bacon is a unique brunch idea for when hosting friends in the morning.
Ingredients
- 3/4 lb (340 g) bacon slices, each about 1/2 inch (1 cm) thick, halved (about 4 slices)
- 1 cup (250 ml) water
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 tsp ground black pepper
- 1 lb (450 g) baby potatoes
- 1 tbsp (15 ml) olive oil
- 1 tbsp chives, finely chopped
- 8 eggs
- 1 tbsp butter
- 3 cups (540 g) cantaloupe, cut into large dice
- 1 small Boston lettuce, leaves separated
- 1 avocado, sliced
Instructions
- In a large skillet, bring all of the ingredients to a boil. Cover and simmer over medium heat for 45 minutes. Remove the lid. Over high heat, let reduce for 10 minutes, regularly spooning the sauce over the bacon, until the sauce is thick, syrupy and nicely glazes the bacon. Keep warm.
This breakfast bowl recipe packed with eggs, potatoes and bacon is a unique brunch idea for when hosting friends in the morning.