Alu Deem Bhaja |
Beat Eggs Until Frothy |
Stir-Fried Potatoes |
Setting Eggs |
Scrambled Eggs & Potatoes |
Plated |
Ingredients: (serves 2)
2 eggs, beaten until frothy with
salt & pepper to taste
a pinch of turmeric
1 onion, minced
1 tomato, diced
1 green chilli, diced (or to taste)
2 stalks green onions, sliced
handful cilantro, chopped
2 cups potatoes, peeled & diced
2 Tbsp. (1/4 stick) butter
2 English muffins, split and toasted
salt & pepper to taste
Directions:
2 eggs, beaten until frothy with
salt & pepper to taste
a pinch of turmeric
1 onion, minced
1 tomato, diced
1 green chilli, diced (or to taste)
2 stalks green onions, sliced
handful cilantro, chopped
2 cups potatoes, peeled & diced
2 Tbsp. (1/4 stick) butter
2 English muffins, split and toasted
salt & pepper to taste
Directions:
- Melt half the butter in a skillet over medium-high heat.
- Stir-fry onions, tomatoes, chilli, green onions & cilantro until oil resurfaces.
- Add potatoes along with salt & pepper and stir well.
- Sprinkle some water over potatoes and cover.
- Simmer potatoes, stirring occasionally until potatoes are cooked.
- Make a well in the center of the potatoes and melt remaining butter.
- Pour beaten egg over melted butter and allow edges to set.
- Stir and scramble egg into potatoes; turn heat off.
- Toast 2 split English muffins, mound scrambled eggs & potatoes over muffin halves and serve with beverage of choice.
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