This hearty recipe is the combination of two old family favorites. I tend to save it for over-night guests, special occasions or holiday mornings. Cut into 6-8 slices and serve on a handful of fresh baby spinach. Replace the bacon with crumbled chorizo sausage for a South of the Border spin, or substitute green pepper for a lacto-ovo vegetarian treat. ~ Kate

Makes 6-8 servings

Ingredients:

Cooking Instructions:

Preheat oven to 400 degrees. Cut bacon crosswise in 1-inch pieces. Cook bacon in 10-inch, oven-safe, non-stick skillet, over medium-low heat for 5-7 minutes – stirring occasionally until browned. Drain the bacon on paper towels and discard fat from the pan and wipe-out brown bits with a paper towel. Add butter to the pan and then add potatoes and onion. Cook over medium-low heat for 10 minutes, until onion starts to brown and the potato is tender but firm. Add the jalapeño pepper and cook for 30 seconds.

Meanwhile, in a bowl beat eggs, heavy cream, salt and pepper with a fork. Stir in scallions and diced cheddar. When the potato is cooked, scatter the bacon evenly around the pan and pour over egg mixture; use end of wooden spoon to gently distribute cheese around the pan. This will ensure each bite is delicious.

Let sit on burner for 2-3 minutes, without stirring to let the bottom cook; then transfer skillet to the oven and bake until set, about 30-40 minutes (I like mine well-done). Center should be firm; knife inserted should come out clean. During last 2-3 minutes of cook time, sprinkle grated cheddar evenly to melt.

Serve hot, directly from the pan, after 5-10 minutes of rest.

Kitchen Tips:

If your skillet’s handle is not oven-safe, wrap the handle in a double-layer of tin-foil (shiny-side out).

A non-stick French skillet or well-seasoned cast-iron skillet is the perfect tool for this recipe.

Click here for tips on how to clean and ‘season’ a cast-iron skillet.