- 3 air-fried baked potatoes
- 4 slices thick cut bacon, chopped
- ½ sweet bell pepper, diced
- 5 eggs
- ¼ cup crumbled chèvre
- ¼ cup sour cream
- 2 tablespoons finely chopped chives
Using the recipe linked above, prepare three baked potatoes using your air fryer.
While the potatoes bake, chop the bacon and fry it until crisp. Remove the bacon from the pan and sauté the pepper in the rendered bacon fat until crisp-tender. Remove the pepper to the same plate as the chopped, cooked bacon; set aside.
In the hot pan, add the eggs and cook over medium heat, stirring constantly. After a minute, add the chèvre and continue stirring. After 2 minutes, add the bacon and pepper in with the eggs and cook an additional 1-2 minutes to warm the bacon and pepper and soft-set the eggs.
To serve, pierce the potatoes lengthwise down the center and press gently from both ends to pop them open. Add soft-set eggs to the open potatoes and add a dollop of sour cream and a generous sprinkling of chopped chives before serving.
- Yields: 3 servings
- Preparation Time: 40 minutes