Ingredients
Scale
- 6 oz thick-cut bacon (Crickhollow-style: cured with brown sugar, black pepper, and a touch of clove)
- 3 large eggs
- 2 tbsp heavy cream
- 2 tbsp chopped chives
- 1 cup baby potatoes, halved
- 1 tbsp olive oil
- 1 tsp fresh rosemary, minced
- 1 small plum tomato, halved
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss halved potatoes with olive oil, rosemary, salt, and pepper. Roast for 25–30 minutes until golden and crisp.
- Meanwhile, cook bacon in a cast iron skillet over medium heat until crisp (3–4 mins per side). Transfer to paper towels, reserve 1 tbsp fat in skillet.
- Whisk eggs with cream and chives. Add halved tomatoes to skillet; sauté 2 mins until softened.
- Pour egg mixture into skillet; cook gently, stirring occasionally, until just set — about 3–4 minutes.
- Serve eggs and tomatoes alongside roasted potatoes and bacon in the skillet.
Notes
- Crickhollow bacon can be replicated with thick-cut applewood-smoked bacon + 1 tsp brown sugar + pinch of clove powder.
- For extra authenticity, serve on a wooden board with a dollop of honeyed cloudberry jam or a sprig of wild thyme.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Skillet cooking + oven roasting
- Cuisine: Fantasy-inspired British
- Diet: None specified
Nutrition
- Serving Size: 1 skillet serving
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 210mg
