Ingredients:

4-5 small fingerling potatoes, halved or quartered

1 strip of bacon, cut into lardons

3 eggs

Salt and pepper

Paprika

Chili powder

Garlic powder

Onion powder

1 Lemon

3 ½ tbsp of butter, divided

1 slice of bread

Grated parmigiano reggiano 

Instructions:

1. Preheat the oven to 425℉.

2. Halve or quarter your fingerling potatoes. Spread potatoes on a sheet tray and coat with a high smoke point oil (like canola). Season with salt, pepper, a dash of paprika, chili powder, garlic powder, and onion powder. Toss with your hands to coat evenly and roast in the oven for 20 minutes. Flip potatoes and turn with a spatula to encourage browning on multiple sides and roast for an additional 10-15 minutes, or until golden brown and tender. 

3. Chop bacon into lardons. Place bacon lardons into a cold, small, nonstick skillet. Heat skillet over medium heat until the bacon has browned and the fat has rendered. Remove bacon from the skillet and drain on a paper towel. Reduce heat to low, let the pan cool slightly off-heat.

4. Whisk three eggs together until fully homogeneous. Add 1 tbsp of butter to the skillet with bacon fat, return the pan to the burner, and gently melt the butter-- you do not want the pan to be too hot. Add beaten eggs to the skillet and using a heatproof spatula or whisk, constantly agitate the eggs over a low heat. The goal is to achieve very small, soft curds. When the eggs begin to set up, season with salt and pepper. Slowly add 2 tbsp of butter, cut into small cubes, to your scrambled eggs and continually agitate the eggs until fully incorporated. Remove from heat.

5.  Toast your bread and top with the remaining ½ tbsp of butter. Pour scrambled eggs over your toast and top with a squeeze of lemon juice. Place roasted potatoes on your eggs and finish with grated parm.