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Delicious potato wedges with scrambled eggs, refined with herbs from the garden

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Ingredients for 2 servings:

  • 6 potatoes
  • 4 eggs
  • 2 slice(s) of bread(s), toasted
  • 1 tbsp oil
  • salt and pepper
  • Paprika powder, spicy
  • Basil, fresh
  • Rosemary, fresh
  • Thyme, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cut the potatoes into sixths, place them in a lidded container, and toss with oil, pepper, salt, paprika, and herbs. Shake vigorously to distribute the ingredients evenly. Place the potato wedges on a baking sheet and bake on the middle rack at 180°C (top/bottom heat) until browned to your liking. Later, crack the eggs and season with salt, pepper, and paprika. Fry in a hot pan until scrambled. Finally, toast the bread and arrange everything nicely on plates. A sauce of your choice goes well with the potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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