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Peel the 2 large potatoes and dice them into small, uniform cubes. Transfer the diced potatoes to a mixing bowl.

Add 1 tablespoon of oil to the diced potatoes. Season generously with paprika, garlic powder, salt, and a little bit of cayenne pepper. Shake the bowl or toss to ensure the potatoes are evenly coated with the oil and seasonings.

Place the seasoned diced potatoes into one basket of an air fryer. In the second basket, arrange the 4 slices of bacon.

Air-fry the potatoes and bacon simultaneously. Air-fry the potatoes for 15-20 minutes, or until golden and crispy, shaking the basket halfway through. Air-fry the bacon for approximately 7-10 minutes, or until desired crispiness is reached (this may vary based on air fryer model and bacon thickness).

While the potatoes and bacon are air-frying, whisk the 4 eggs in a separate bowl. Heat a non-stick pan over medium heat and add 1 tablespoon of butter or oil to grease the pan.

Pour the whisked eggs into the greased pan. As the eggs begin to set, use a spatula to gently push the cooked egg from the edges towards the center, continuously folding and stirring until a soft, folded "scromelette" texture is achieved. Remove from heat immediately to prevent overcooking.

Once the potatoes are golden and crispy from the air fryer, transfer them to a clean bowl. Add the chopped parsley and finishing salt, then toss to combine.

Carefully transfer each scromelette onto two separate plates. Grind fresh black pepper over the scromelette on each plate. Scoop the finished air-fried potatoes onto each plate, next to the scromelette.

Halve the avocado, remove the pit, and carefully slice it thinly to create an "avocarose" on each plate. Add the crispy air-fried bacon slices to each plate. Arrange a handful of strawberries around the plates as garnish.

Serve immediately and enjoy your brunch date!


Peel the 2 large potatoes and dice them into small, uniform cubes. Transfer the diced potatoes to a mixing bowl.

Add 1 tablespoon of oil to the diced potatoes. Season generously with paprika, garlic powder, salt, and a little bit of cayenne pepper. Shake the bowl or toss to ensure the potatoes are evenly coated with the oil and seasonings.

Place the seasoned diced potatoes into one basket of an air fryer. In the second basket, arrange the 4 slices of bacon.

Air-fry the potatoes and bacon simultaneously. Air-fry the potatoes for 15-20 minutes, or until golden and crispy, shaking the basket halfway through. Air-fry the bacon for approximately 7-10 minutes, or until desired crispiness is reached (this may vary based on air fryer model and bacon thickness).

While the potatoes and bacon are air-frying, whisk the 4 eggs in a separate bowl. Heat a non-stick pan over medium heat and add 1 tablespoon of butter or oil to grease the pan.

Pour the whisked eggs into the greased pan. As the eggs begin to set, use a spatula to gently push the cooked egg from the edges towards the center, continuously folding and stirring until a soft, folded "scromelette" texture is achieved. Remove from heat immediately to prevent overcooking.

Once the potatoes are golden and crispy from the air fryer, transfer them to a clean bowl. Add the chopped parsley and finishing salt, then toss to combine.

Carefully transfer each scromelette onto two separate plates. Grind fresh black pepper over the scromelette on each plate. Scoop the finished air-fried potatoes onto each plate, next to the scromelette.

Halve the avocado, remove the pit, and carefully slice it thinly to create an "avocarose" on each plate. Add the crispy air-fried bacon slices to each plate. Arrange a handful of strawberries around the plates as garnish.

Serve immediately and enjoy your brunch date!
