Slow-Scrambled Eggs with Potatoes, Mushrooms, and Bacon

• 1 large potato, peeled and diced
• Salt
• 2 strips thick-sliced bacon, diced
• 1/4 pound button mushrooms, stemmed and quartered
• Pepper
• 3 tablespoons butter
• 10 eggs
• 2 tablespoons heavy cream
• Salt and pepper
• 4 individual brioche rolls, or 2 slices good-quality bread, crusts removed, sliced in half into triangles
• Potatoes, Mushrooms, and Bacon
• Slow-Scrambled Eggs
• Snipped fresh chives, for garnish

1. Put the potato dice in a small pot, cover with cold water, and add a pinch of salt.
2. Bring it to a boil, then reduce the heat and simmer until cooked through but still firm, about 5 minutes.
3. Drain and cool.
4. In a medium skillet, cook the bacon until crispy.
5. Remove it with tongs or a slotted spoon and drain on paper towels.
6. Add the potatoes to the leftover bacon fat, and cook over medium heat until golden brown and crisp on all sides, about 7 minutes.
7. Add the mushrooms, season with salt and pepper, and continue to cook until mushrooms are tender and lightly brown.
8. Drain any excess fat from the pan and set it aside while you cook the eggs.
9. Melt 1 tablespoon butter in a small, heavy-bottomed saucepan over medium-low heat.
10. In a medium bowl, lightly beat the eggs and cream.
11. Pour the eggs into the pan and stir with a wooden spoon or plastic spatula until they just begin to thicken, about 10 minutes.
12. At this point, lower the heat, add the remaining 2 tablespoons butter, season with salt and pepper, and continue to stir.
13. Dont cheatin order to make the eggs as creamy as possible, its important to stir gently and continuously, and take your time.
14. When the eggs begin to thicken, after about 5 minutes, remove the pot from the heat.
15. Warm the brioche or toast the bread lightly.
16. Set the potato-mushroom mixture over medium heat, add the bacon, and warm thoroughly.
17. Return the eggs to low heat and cook until they will just barely hold together and resemble a thick, creamy sauce, then spoon them over the brioche or toast.
18. Spoon the potato mixture over or around the eggs and sprinkle with chives.

potato, salt, bacon, mushrooms, pepper, butter, eggs, heavy cream, salt, rolls, potatoes, eggs, fresh chives

Taken from www.epicurious.com/recipes/food/views/slow-scrambled-eggs-with-potatoes-mushrooms-and-bacon-383404 (may not work)