Counter 12 · Breakfast Counter
Bacon, Soft Scramble and Hash Browns
Slow, creamy scrambled eggs finished with butter, crisp streaky bacon, fanned avocado, thyme-roasted mushrooms and tomato, and golden homemade hash brown patties.
- Prep
- 25 min
- Cook
- 30 min
- Serves
- 2
- Level
- Medium
Cafe-style soft scrambled eggs are cooked low and stirred constantly so the curds stay small and silky. Take the pan off the heat while they still look a little wet; residual heat finishes them on the plate. Homemade hash brown patties need a quick parboil of whole potatoes, a night in the fridge, then a coarse grate, which gives the fluffy-inside, crunchy-outside texture. Roast the mushrooms and tomato together while the potatoes fry. It all lands on one plate with the bacon draped over the side.
Method
-
Heat the oven to 425 F. Toss the mushrooms and tomato with 1 tbsp oil, the thyme and a pinch of salt on a sheet pan and roast 15 minutes. Lay the bacon on a second pan and bake alongside until crisp, 12 to 15 minutes.
-
Peel and coarsely grate the chilled potatoes, season with 1/2 tsp salt and press into two oval patties.
-
Heat the remaining oil in a nonstick skillet over medium heat and fry the patties 5 to 6 minutes per side until golden and crisp. Drain on a rack.
-
Whisk the eggs with the remaining salt. Melt 2 tbsp butter in a small nonstick pan over low heat, add the eggs and stir constantly with a silicone spatula, 5 to 6 minutes, until small creamy curds form.
-
Take the eggs off the heat while still slightly glossy and fold in the last 1 tbsp butter.
-
Plate the scramble, hash browns, bacon, mushrooms, tomato and avocado slices and garnish with parsley.


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