Step 1

Preheat the oven to 400°F. Place the potatoes onto a half sheet pan. Drizzle with olive oil and toss to coat. Spread the potatoes out into an even layer, halved-side down. Season with a good pinch of salt. Roast for 15 minutes.

Step 2

Line another half sheet pan with parchment paper and arrange the bacon in an even layer. Remove the potatoes from the oven and evenly distribute the sliced spring onions over top. Drizzle with a little more olive oil. Roast the bacon and continue to roast the potatoes for 20-25 minutes, or until the bacon is crisp and the potatoes are golden and tender.

Step 3

Meanwhile, combine the parsley, chives, vinegar, and olive oil in a small bowl. Mix well and season with a pinch of salt.

Step 4

Crack the eggs into a mixing bowl. Right before the potatoes and bacon are done, heat a 12” nonstick skillet over medium heat. Add the butter and let it melt. Whisk the eggs vigorously until foamy. Pour them into the skillet. Drop the heat to low and gently cook the eggs until softly scrambled, using a wooden spoon to make “ripples” in the eggs as they cook. Season with a pinch of salt.

Step 5

Drain the bacon onto a plate lined with paper towels. Plate the eggs and potatoes with a generous spoonful of the herb sauce over top. Season with freshly cracked black pepper. Serve with the bacon and jammy, buttered toast alongside.