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1
Put the potato dice in a small pot, cover with cold water, and add a pinch of salt.
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2
Bring it to a boil, then reduce the heat and simmer until cooked through but still firm, about 5 minutes.
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3
Drain and cool.
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4
In a medium skillet, cook the bacon until crispy.
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5
Remove it with tongs or a slotted spoon and drain on paper towels.
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6
Add the potatoes to the leftover bacon fat, and cook over medium heat until golden brown and crisp on all sides, about 7 minutes.
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7
Add the mushrooms, season with salt and pepper, and continue to cook until mushrooms are tender and lightly brown.
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8
Drain any excess fat from the pan and set it aside while you cook the eggs.
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9
Melt 1 tablespoon butter in a small, heavy-bottomed saucepan over medium-low heat.
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10
In a medium bowl, lightly beat the eggs and cream.
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11
Pour the eggs into the pan and stir with a wooden spoon or plastic spatula until they just begin to thicken, about 10 minutes.
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12
At this point, lower the heat, add the remaining 2 tablespoons butter, season with salt and pepper, and continue to stir.
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13
Dont cheatin order to make the eggs as creamy as possible, its important to stir gently and continuously, and take your time.
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14
When the eggs begin to thicken, after about 5 minutes, remove the pot from the heat.
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15
Warm the brioche or toast the bread lightly.
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16
Set the potato-mushroom mixture over medium heat, add the bacon, and warm thoroughly.
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17
Return the eggs to low heat and cook until they will just barely hold together and resemble a thick, creamy sauce, then spoon them over the brioche or toast.
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18
Spoon the potato mixture over or around the eggs and sprinkle with chives.
