Serves about 4 people
Tip: don't leave the room after you've finished cooking the potatoes and leave them unattended... your hungry fiance might get out of bed and EAT.THEM.ALL!!
- 8 large eggs
- 1/4 tsp salt and pepper (each)
- 2 tablespoons olive oil
- 2 tablespoons milk
- 3-4 boiled medium/large red potatoes
- 6 slices turkey bacon (or regular bacon!)
- 1 medium yellow onion; chopped
- 1 5-oz package of Boursin Shallot and Chive cheese
Preheat oven to 375 degrees.
Pre-boil the potatoes (skin on or peeled - your preference) so they are cooked through and ready to dice into 1/4" cubes. I like to boil my potatoes the night before so they are cooled and easy to work with in the morning.
Heat 1 tablespoon oil in an ovenproof 9-10 inch skillet over medium-high heat and cook the turkey bacon until cooked to desired consistency (I like mine still a bit soft and chewy). Remove from the pan, dry/cool the bacon in between paper towels to absorb any excess oil.
Add the chopped onion to the pan (right in there with the leftover goodness from the bacon), stirring regularly until they turn soft and translucent. Then and the diced potato, season with salt and pepper, and toss them around every minute or so to get them evenly cooked (takes about 10-15 minutes). It's OK if they get a good brown scab on them, and also OK that the onions will turn a burnt brown color... they won't taste burnt as long as you're moving them around regularly.
While the potatoes are cooking, whisk together eggs, milk, salt, and pepper until just combined. Roughly chop the turkey bacon up into pieces and mix into the egg mixture.
Once the potatoes are done, pour the beaten egg mixture evenly over potatoes and crumble the Boursin cheese over the top. Transfer the skillet to the oven and bake, uncovered, until set and just cooked through (about 15 minutes).
Wait for it to cool about 5 minutes and then slice and serve! Optional - salsa slathered over the top of this tastes amazing, too!