4 ounces pancetta, diced 1/4-inch (about 1 cup)
4 medium russet potatoes (about 3 pounds), scrubbed and dried thoroughly
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
3 ounces Parmesan, finely grated (about 3 cups)
3 scallions, thinly sliced (white and dark green parts kept separate)
4 large eggs, at room temperature
It's important to serve these right away as the potato holds a lot of heat and will continue to cook the egg if left to sit.