There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.
Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.
Oh, and enjoy!
- 1 tablespoon olive oil
- 3 slices thick-cut bacon, cut into 1/3-inch pieces
- 1 cup (1/3-inch diced) unpeeled Yukon Gold potatoes (about 5 ounces, or 2 small potatoes)
- Kosher salt
- Freshly ground black pepper
- 6 large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
Preheat the oven to 350°F. Heat the olive oil in a 10-inch ovenproof omelet pan or cast-iron skillet over medium heat. Add the bacon and cook over medium-low, stirring occasionally, until it is beginning to brown and crisp, 5-7 minutes. Use a slotted spoon to remove the bacon to a plate lined with paper towel.
Put the potatoes in the pan and sprinkle with salt and pepper. Cook over medium-low heat for about 10 minutes, stirring occasionally, until very tender and browned. Remove with a slotted spoon to the plate of bacon.
Beat the eggs with the milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Discard the fat in the bacon and potato pan, put the pan back over low heat, and add the butter. When the butter has melted, pour the eggs in and sprinkle the bacon, potatoes, and chives evenly over the top. Put the pan in the oven for about 8 minutes, until the eggs are just set. Serve hot.