- 4oz bacon, cut into 1/4in pieces
- 8oz yukon potato, cut into 1/2in pieces
- 1 shallot
- 1-1/2oz cheddar, cut into 1/4in cubes
- 6 eggs
- 2tb half-and-half
- Render and crisp bacon and set aside. Cook potato for 15 minutes. Add shallot and cook for 1 minute.
- Add back bacon and cheddar along with 5-6 and stir until curds form but still runny, about 1 minute. Rest undisturbed for 30 seconds, then broil 6in away from heating element for 1-2 minutes. Rest for 3 minutes and serve.