- 4 strips of bacon
- 1 medium potato, peeled and cut into ¼-inch cubes
- 1 small onion, diced
- 3 Tbsp butter
- 6 to 8 eggs
- ¼ tsp salt
- ½ cup shredded Gruyère cheese
- 2 Tbsp chopped fresh savory leaves
Preparation Serves 4
In a 10- to 11-inch skillet over medium heat, cook bacon until crisp. Lift out bacon, crumble and set aside. Add potato and onion to pan drippings. Cook over medium-low heat until potato is soft but only lightly browned (about 20 minutes). Remove from skillet and keep warm.
Wipe skillet clean, then melt butter over medium-low heat. In a bowl, beat eggs and salt just until blended and add to skillet. When eggs begin to set, push cooked portion aside to allow uncooked eggs to flow onto skillet bottom. When eggs are set but top still looks moist and creamy, sprinkle evenly with potato mixture, shredded cheese, savory and bacon.
Remove from heat and serve with sour cream.