Serves: two hungry people or 3-4 lite breakfast eaters Prep time: 15-30 minutes
4 pieces of chopped bacon
2 Yukon gold potatoes - chopped 1/2" squares
2 beaten eggs - range-free organic
1/2 cup of chopped chanterelle mushrooms
1/2 cup of onion - chopped
1/2 cup of yellow peppers optional
1 clove of garlic - smashed then chopped
1/2 cup of cheddar cheese - grated
Sea Salt -to taste
Fresh cracked black pepper- to taste
Express chef tip: While the bacon is cooking on medium, slip potatoes in microwave for 4 minutes, and chop up the veggies and grate the cheese, this saves 15 min!
In a hot pan, on medium heat, add chopped bacon, rendering half the bacon, 5 minutes to a golden edged color - not crispy. Drain all fat from pan and return to heat.
Add rendered bacon, chopped onion, garlic, chanterelles and peppers, to pan and cook till onions are caramelized and chanterelles are limp and withered. Always cook mushrooms thoroughly! About five minutes. Combine chopped cubes of potato. Take a minute to mixed the potatoes it will bring a nice caramel color to them. For crispy potatoes take a little rendered fat and dab of butter and potatoes on medium high pan, for five minutes while caramelizing onions.
Shove contents in pan to side, and add beaten eggs, cook the scrambled eggs to almost done then mix all the contents in the pan together. Remove from heat, add sea salt and fresh cracked black pepper to taste and top with grated cheddar and serve!
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