Ingredients:
8 diced bacon strips
2 cups diced potatoes
½ cup chopped onion
8 large eggs
5 extra eggs, to crack on top
¼ cup milk
1 tsp salt
¼ tsp pepper
1 cup shredded cheddar cheese
METHOD:
In a cast-iron pan or other ovenproof pan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
Cook and stir potatoes in oil over medium heat for 12 minutes or until tender. Add onion, cook and stir for 3-4 minutes or until crisp-tender; drain. Then stir in bacon.
In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Crack the 5 eggs onto the top of the scrambled egg and allow to cook.
Sprinkle with cheese, let stand until melted. Then sprinkle a few chopped chives over top.
Serve with toast and freshly squeezed juice.