Egg n Potato Breakfast Scramble! A hearty way to start your day.
Ingredients
Egg n Potato Breakfast Scramble! A hearty way to start your day.
by Chef Patricia DeMauro
Egg and potato breakfast scramble
- 6 golden potatoes, chopped
- 1 yellow onion, chopped
- 1 orange bell pepper, chopped
- 1 head broccoli, chopped
- 1/8 cup olive oil
- 3 tablespoons butter
- 2 teaspoons and a pinch black pepper
- 1 teaspoon pink Himalayan salt
- 1 white onion, chopped
- 3 cloves garlic
- 1/2 cup mushrooms, sliced
- 5 large eggs
- 1 tablespoon parsley
Optional for sandwich
- 2 slices of bread per sandwich
- 3 slices of tomato per sandwich
Preparation
- Boil golden potatoes –Put 6 golden potatoes into a pot. Cover with water. Bring to a boil. Lower heat and simmer for about 5 minutes. Do not boil until they are completely soft, as in an upcoming step, we will also sauté them.
-
Cook the scramble – Begin by heating skillet to 350°F. Add olive oil and 2 tablespoons butter. When butter is melted, add golden potatoes, pepper, salt, and stir to coat all of the pieces evenly with oil, butter, pepper and salt. Simmer for 5 minutes.
- Add onion and garlic. Simmer for 1 minute, then remove potatoes form skillet and place them into a paper lined bowl and set aside as you prep next step.
- Into hot skillet, add broccoli, orange bell pepper, mushrooms, 1 tablespoon butter. Cover skillet with a lid as you prep the eggs. This should take about 2 minutes.
- Crack open 5 eggs into a bowl. Add a pinch of black pepper. Whisk with an egg beater or a fork.
- Uncover skillet. Add in potatoes. Add in eggs. Gently stir the egg with a spatula or fork, until their consistency is firm. This should be about 3 to 5 minutes.
- Using a spatula, lift out a good sized serving onto a plate. Lightly butter each slice of toast with butter. Place toasted bread and tomatoes onto plate. Garnish with parsley.
Enjoy!
Servings: 3-5
Credits
CHEF
Patricia DeMauro
MUSIC
Maisey’s Smile by Charlie Kirby
Used by permission by Charlie Kirby