Brunch Egg Scramble Recipe
Brunch Egg Scramble
6 slices of bacon
2 c. thinly sliced pared potatoes
salt and pepper to taste
6 eggs
1/3 c. milk (we use 2% milk)
In a 10" skillet, cook bacon until crisp, crumble and reserve.
To the bacon fat left in the skillet, add the potatoes, fry until well browned on both sides. Add salt and pepper. Cook over low heat, tightly covered until potatoes are done.
Beat eggs, add milk, salt and pepper, beat to blend. Pour over cooked potatoes in skillet. Cook slowly, stirring occassionally until eggs are set. Sprinkle reserved bacon over the eggs and potatoes. Serve at once.
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