Rouxbe

• 2 tbsp olive oil
• 4 medium Yukon gold potatoes - can substitute with russet potatoes
• 1 tsp Kosher salt (for potatoes)
• 1/2 tsp freshly ground pepper (for potatoes)
• 8 oz mushrooms (2 1/2 cups sliced)
• 1 large onion (1 1/2 cups)
• 2 tbsp chives
• 5 pieces thick cut bacon (4 ounces)
• 1 cup sharp white cheddar (5 ounces)
• 1 cup goat cheese (5 ounces crumbled)
• 1 tsp olive oil (for the mushrooms)
• 1/4 tsp Kosher salt (for the mushrooms)
• 1/8 tsp freshly ground pepper (for the mushrooms)
• 12 large eggs
• 3/4 cup half and half (10 percent milk fat)
• 1 1/2 tsp Kosher salt
• 1/4 tsp Freshly ground pepper

Preheat your oven to 350° degrees Fahrenheit.

Dice the potatoes, then heat a non-stick, 12-inch oven-proof pan over medium-high heat. Once hot, add the oil, potatoes, salt, pepper, and stir to combine.

Prepare the rest of your mise en place by slicing the mushrooms, dicing the onions, and finely chopping the chives. Cut the bacon into small pieces and grate the cheese. Break up the goat cheese into chunks and set aside.

Once the potatoes are golden brown, add 2 tablespoons of water and cover to cook through. When the potatoes are done, remove from the pan and set aside.

Return the pan to medium high heat, add the oil and sauté the mushrooms with the salt and pepper.

Once the mushrooms are cooked and the liquid has evaporated, set aside. Then add the bacon and cook for a few minutes before adding the onions and cook until translucent.

Whisk the eggs together, followed by the cream, salt, pepper, and half of the chives.

Once the onions and bacon are done, the heat must be turned to low. Add the potatoes and mushrooms and stir together. Evenly distribute the mixture and sprinkle with the grated cheese.

Pour the egg mixture over top and stir gently to incorporate the egg. You want to see cooked egg scattered throughout, but wet egg in between. This should take about 4 or 5 minutes. Sprinkle with the goat cheese and remaining chives.

Transfer to the oven and bake for approximately 15-20 minutes or until the surface has set. Once done, let cool slightly. Loosen with a spatula, slide onto a cutting board, slice and serve.

Related Drill-down Videos

• Dicing and Mincing Onions
• What are Lardons