Leftover scrambled eggs à la Didi

Ingredients for 1 servings:

• 2 jacket potatoes from the previous day
• ¼ shallot(s)
• 2 slices of cooked ham
• 1 slice(s) Gouda, medium-aged
• 2 spring onions
• 4 green olives stuffed with peppers
• 2 m.-sized eggs
• salt and pepper
• 1 shot of milk
• 10 g clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Recycling leftovers

Cut the boiled potatoes into small pieces and the shallot into small cubes. Cut the cooked ham into strips, then into cubes, and also the Gouda. Peel the spring onions and slice them into rings. Slice the olives. Season the two eggs with pepper and salt, add a splash of milk, and whisk. Heat a pan with the clarified butter. Fry all the ingredients, except the egg wash, in it. Then add the egg wash and stir until set. Pour the scrambled eggs into the egg wash container and stir. Arrange the scrambled eggs on a plate and serve.