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

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. Crack open 5 eggs into a bowl.  Add a pinch of black pepper.  Whisk with an egg beater or a fork.
6. 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.
7. 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