Spinach Oil Bacon Eggs and Crispy Potatoes

This hearty breakfast dish combines crispy bacon, perfectly fried eggs, and golden-brown potatoes, all enhanced by a drizzle of vibrant spinach oil. The spinach oil adds a fresh, herbaceous note that elevates the classic flavors, making it a delightful and visually appealing meal. It's a balanced blend of traditional breakfast elements with a creative twist that respects culinary principles.

Ingredients:

• 4 slices of bacon
• 2 large eggs
• 2 medium potatoes, diced
• 1/4 cup spinach leaves
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 clove garlic, minced
• 1 tablespoon lemon juice

Instructions:

1. In a small saucepan, combine the spinach leaves, olive oil, minced garlic, and lemon juice. Heat over low heat for about 5 minutes until the spinach wilts. Remove from heat and let it cool slightly before blending until smooth. Set aside.
2. In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, reserving some bacon fat in the skillet.
3. Add the diced potatoes to the skillet and season with salt and pepper. Cook until golden brown and tender, about 15-20 minutes, stirring occasionally.
4. In the same skillet, crack the eggs and fry them to your desired doneness, seasoning with salt and pepper.
5. To serve, place the crispy potatoes on a plate, top with the fried eggs, and crumble the bacon on top. Drizzle with the spinach oil for a burst of flavor.