slices of bacon, cut into chunks
large baking potato, unpeeled
green onions, sliced
tablespoon (15 mL) of chopped fresh thyme, or 1 teaspoon (5 mL) dried
heaping cup (275 mL) of grated Cheddar cheese
A pinch or two of salt and lots of freshly ground pepper
garlic cloves, thinly sliced
Preheat your oven to 400°F (200°C). Place a large nonstick frying pan over medium-high heat and toss in the bacon. Cook, stirring frequently, until it's brown and crisp. While the bacon is browning, give the potato a good rinse. Dry it off, then cut it into 16 chunks. When the bacon is crisp, remove it from the pan with a slotted spoon, leaving the sizzling, flavourful fat behind. Drain the bacon on a folded paper towel. Gently ease the potatoes into the sizzling bacon fat. Patiently pan-fry them, stirring frequently, until they cooked through and lightly browned, 5 to 10 minutes. Meanwhile, whisk together the eggs, green onions, thyme, and half of the cheese. Season the mixture to your taste with salt and pepper. When the potatoes are brown, pour off most of the bacon fat. Lower the heat and stir in the garlic. Continue stirring for a few moments until everything is fragrant. Remove the pan from the heat. Pour in the eggs, toss in the crisp bacon, and stir everything together. Sprinkle with the remaining cheese and bake until fully firm, 15 to 20 minutes. If you've used a nonstick pan, gently loosen the edges with a rubber spatula, then slide gently onto a serving platter. For conventional pans, simply scoop and share. If you need to buy some time, return the pan to the oven, turn the oven off, and keep it warm for an hour or so. You may also cover the pan loosely with a kitchen towel and rest it on your counter until it's time to serve.