Bacon and Potato Scramble with Toast

1. 1 Eggspack 10 pcs ≈ $1.89 3 pcs
2. 2 Baconpack 200 g ≈ $2.91 45 g
3. 3 Potatoes≈ $2.15 per kg 180 g
4. 4 Green onionspack 50 g ≈ $1.30 10 g
5. 5 Toast breadpack 500 g ≈ $2.00 35 g
6. 6 Sunflower oil 8 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel the potatoes³, cut into thin sticks, rinse, and pat dry with a towel.

2. Heat a skillet with oil, add the potatoes³, and fry for 12–15 minutes over medium heat, flipping occasionally, until tender and golden.

3. Push the potatoes³ aside, add sliced bacon², and cook for 3–4 minutes until the fat renders slightly.

4. Crack the eggs¹ into the empty space, season with salt and pepper, and cook for 4–5 minutes until the whites set but the yolks stay runny.

5. Toast⁵ the bread on a dry skillet for 1 minute per side until crisp.

6. Garnish the eggs¹ with chopped green⁴ onion and serve with the potatoes³, bacon², and toast⁵.