Crispy Potatoes with Jammy Eggs and Bacon
I’m not sure where you live, but remembering my childhood in Toronto, this is the time of year that the snow starts to melt and becomes a slushy brown mess. At the same time, the tulips are trying to push through the ground to renew and energize. Spring is the time of year when everything seems possible.
Why not celebrate this wonderful season with Crispy Potatoes with Jammy Eggs and Bacon? This dish screams of Springtime! It’s basically a potato dish, but I can’t decide if it’s a side dish or a salad. If you serve it hot out of the oven with only a smattering of greens, it’s a side dish. Add a little more greens, let it all chill a bit, and you’ve got a wonderful salad. Either way, I know you will love it!
This dish has an explosion of flavors and textures in every bite. There are crispy potatoes that roast in bacon fat and get drizzled with honey (oh my!). You have crisp bacon pieces. There is a celery slaw made with shallots, lemon, dill & chives. Layer it all over watercress and add some crumbled blue cheese and jammy eggs.
Do you all know about jammy eggs? They are also known as 6-minute eggs and they are my favorite way to eat eggs. I eat a lot of eggs, but nothing beats these. They boil for only 6 minutes (surprise, surprise) and have this gorgeous slightly runny consistency. I just love them!!! But, if slightly runny isn’t your thing, feel free to hard-boil them.
What a wonderful recipe to welcome Spring!
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Crispy Potatoes with Jammy Eggs and Bacon
Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 46 minutes
Total Time: 56 minutes
Ingredients
- 4 ounces bacon
- 2 lbs red potatoes, quartered
- olive oil
- Kosher salt
- 3 stalks celery, shaved thin
- 1 shallot, shaved thin
- 2 tbsp extra virgin olive oil
- 1 large lemon, juiced
- 2 tbsp dill leaves
- 1 tbsp chopped chives, plus more to garnish
- 6 eggs
- 2 tbsp honey
- 2 handfuls watercress
- 4 ounces crumbled blue cheese
- Flaky sea salt
- Freshly cracked black pepper
Instructions
Preheat the oven to 350°F. Lay the bacon in an even layer on one side of a full sheet pan, leaving enough room for the potatoes on the other. Toss the potatoes with olive oil to coat them well. Lay the potatoes out onto the sheet pan. Season with a generous pinch of salt. Bake for 40 minutes until the bacon is crisp.
Meanwhile, combine the shaved celery, shallot, olive oil, lemon juice, dill, and chives in a mixing bowl. Mix well and season with a pinch of salt to taste. Refrigerate until ready to serve.
Bring a small saucepan of water to a boil. Gently place the eggs in the boiling water. Cook for 6 minutes, adjusting the temperature as needed to keep the water at a gentle boil. Transfer the eggs to a bowl of ice water. Allow to fully cool. Drain the eggs, crack them, and peel off the shells.
Transfer the bacon to a plate lined with paper towels. Set aside.
Raise the oven heat to 475°. Spread the potatoes out so they now cover the full sheet pan. Once the oven is up to temperature, bake them for another 5 minutes. Turn on the broil setting to high and finish cooking for a minute or so, just until golden and crispy. Drizzle the honey over the potatoes right when they come out of the oven. Toss well.
To serve, lay the watercress onto a platter and drizzle with olive oil. Mound the potatoes over top. Slice the jammy eggs in half and arrange them around the potatoes. Roughly chop the bacon and sprinkle it over top. Spoon the celery mixture, across the potatoes.
Garnish with the blue cheese, chives, a good drizzle of olive oil, flaky sea salt, and lots of freshly cracked black pepper.
Recipe from The Original Dish
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