"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Thursday, March 24, 2016

SCRAMBLED EGG WITH ROASTED POTATOES






Previous Recipe: DOSA


A traditional International breakfast. If you stay at any hotel, they always have a choice of this combo in the morning along with orange juice. Scrambled Eggs and Roasted Potatoes is a world wide first choice for breakfast. Recently I prepared Quail Egg Roast, which is entirely different than Scrambled, they both have a unique taste as they are prepared different. 
Well if you just woke up in your country, then GOOOOD MORNINGGG!!!

Previous Recipe: DOSA

There are many benefits to eating eggs. That does not mean - Eggs for breakfast, lunch, brunch, evening snack, supper and dinner. No, it does not. One a day is perfectly fine or once in two days is even better. Protein is what eggs are know for. But it is only in the egg whites and it has lower rates of cholesterol than the yellow (yoke). The Egg whites also contains Iron, Copper, Vitamin D, Vitamin B and Selenium.

Previous Recipe: DOSA

Rich in Vitamin B6, Vitamin B3, Vitamin C, Fiber, Potassium  and many more are some of the benefits of Potatoes. This dish is baked and seasoned with oregano, thyme leaves and some more basic ingredients to give a wonderful delicious flavor and taste. Crispy on the outside and soft on the inside, just the perfect addition to scrambled eggs and toast.
Previous Recipe: DOSA


INGREDIENTS


Prep Time: 12 hours
Cook Time: 30 mins
Total Time: 12 hours 30 mins
Serves: 6-7





FOR SCRAMBLED EGGS

  • Eggs                    - 3 large
  • Butter/ Oil             - 1 tbsp.
  • Milk                    - 3 tbsp.
  • Ground Black Pepper     - 1/2 tsp
  • Salt                    - 1 pinch
FOR ROASTED POTATOES
  • Potatoes (white/ red)  - 1 pound
  • Olive Oil               - 1 tbsp.
  • Garlic Powder           - 1/2 tsp
  • Herbs: Dried Oregano,                                 Thyme, Rosemary   - a pinch of each
  • Ground Black Pepper     - 1 tsp
  • Salt                    - 1/2 tsp
METHOD OF PREPARATION FOR SCRAMBLED EGG


1.In a bowl whisk eggs, salt, black pepper and milk together until well combined.
Previous Recipe: DOSA

2.Heat a pan/ skillet over medium heat and add butter in it. When the butter bubbles, pour beaten egg mixture. Let it stand without stiring for 10-15 seconds. 
Previous Recipe: DOSA

Then stir slowly with a rubber/ wooden spatula. Once the soft lumps form, stir and fold the lumps over on themselves. Once it has reached your desired consistency. Remove from heat.
Previous Recipe: DOSA

SERVE HOT WITH TOASTED BREAD
ENJOY!!!



METHOD OF PREPARATION FOR ROASTED POTATOES


1.Preheat the oven to 400 degree Fahrenheit. Clean and cut the potatoes into cubes. Toss the potatoes with all the other ingredients. Set aside.
Previous Recipe: DOSA

2.Spray a shallow baking pan with cooling spray. Spread the potatoes on the prepared baking sheet. Bake at 400 degree Fahrenheit for 25-35 minutes or until the potatoes are soft and light golden brown.
Stir the potatoes once after about 10 minutes of baking, so they brown evenly.
Previous Recipe: DOSA

SERVE WITH SCRAMBLED EGG AND TOAST
ENJOY!!!

Hope you like it
Visit us for more
Previous Recipe: DOSA

Recipe Type: Eggs/ Potatoes
Cuisine: International
Location: Amma's Kitchen


1 comment:

  1. I can used it for breakfast in the early morning. Its a healthy meal in the earlier hours.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...