Eggs with Hash Browns, Bacon and Rye Toast

Name: Eggs with Hash Browns, Bacon and Rye Toast
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Ingredients: 1/2 pound thick-cut bacon; 2 Yukon gold potatoes, cut into 1/2-inch cubes; Kosher salt; 2 tablespoons extra-virgin olive oil; 1/2 onion, diced; 1 clove garlic, minced; 2 to 3 hot cherry peppers, seeds removed and chopped; 1/2 small bunch chives, sliced; 1 tablespoon white vinegar; 2 large eggs; 2 slices rye bread; Butter, for the toast

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 2 servings

Level: Easy

Total: 40 min
Active: 40 min

Yield: 2 servings

Ingredients

1/2 pound thick-cut bacon

2 Yukon gold potatoes, cut into 1/2-inch cubes

Kosher salt

2 tablespoons extra-virgin olive oil

1/2 onion, diced

1 clove garlic, minced

2 to 3 hot cherry peppers, seeds removed and chopped

1/2 small bunch chives, sliced

1 tablespoon white vinegar

2 large eggs

2 slices rye bread

Butter, for the toast

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with a rack.
Place the bacon on the prepared sheet pan and bake until crispy, 20 minutes. Drain on a paper towel-lined plate and keep warm. Reserve some of the fat for the potatoes.
While the bacon cooks, fill a medium saucepan with cold water. Add the potatoes and generously season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. Drain and set aside.
Add the olive oil to a large saute pan and heat over medium-high heat. Add the onions and salt to taste and saute until soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add about 1 tablespoon of the reserved bacon fat, the cherry peppers and cooked potatoes and toss to combine. Season to taste with salt and toss in the chives. Keep the hash browns warm.
Bring a low shallow pot of water to a simmer. Set up a small ice bath and set aside. Add the vinegar to the simmering water and reduce the heat until the water is just below a simmer and there are barely any bubbles. Crack and gently drop each egg into the water. Cook for 3 to 4 minutes, then transfer to the ice bath with a slotted spoon. When ready to serve, dip the eggs back into the warm water for 5 to 10 seconds, remove with a slotted spoon and gently dab on a paper towel to remove any excess water. (Alternatively, serve the eggs right away.)
Toast the bread in a toaster, then spread with butter. Plate with the eggs, bacon and hash browns. Enjoy!

My Private Notes

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Episode: This Ain't No Yolk

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