Whole eggs for flavor, whites for the protein, and roasted potatoes underneath to make it a real dinner. The onions are what keep it from tasting like a diner plate.
Ingredients
- 3 whole eggs
- ¾ cup egg whites
- ¾ cup baby potatoes, halved
- ½ yellow onion, sliced
- 2 slices bacon, chopped (optional)
- 2 tsp olive oil
- Salt and black pepper
- Hot sauce, to serve
Instructions
- Heat the oven to 425°F. Toss the potatoes and onion with the olive oil, salt, and pepper. Roast 25 minutes, stirring once, until the potatoes are crisp and the onions are browned at the edges.
- If using bacon, cook it in a skillet over medium until crisp, then remove it and pour off all but a teaspoon of the fat.
- Beat the whole eggs and whites together with a pinch of salt. Pour them into the skillet over low heat.
- Scramble slowly, pushing the eggs from the edges to the center. Pull them off the heat while they still look slightly underdone — they finish in the pan.
- Build the bowl: potatoes and onions, eggs over the top, bacon scattered on, hot sauce.
Make-Ahead & Storage
Roast the potatoes and onions up to 4 days ahead. Scramble the eggs fresh; reheated scrambled eggs are their own punishment.
Notes
Low and slow is the whole technique for the eggs. High heat with this much egg white gives you something rubbery.
Turkey bacon is the lower-calorie swap and what the original used; it won't render enough fat to cook the eggs in, so keep the olive oil.
Any roasted vegetable can replace the potatoes — peppers, brussels sprouts, and sweet potato all work at the same temperature.