John Myers
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Scrambled Eggs – Served with Fried Potatoes and Tomato Salad
The perfect scrambled eggs – served with fried potatoes and tomato salad recipe with a picture and simple step-by-step instructions.
For the tomato salad:
- 6 Fully ripe tomatoes
- 1 small Chopped onion
- 1 teaspoon Balsamic vinegar
- 1 teaspoon Salt and pepper
- 1 pinch Sugar
- 1 half a teaspoon Dried salad herbs
- 2 tablespoon Water
For the fried potatoes:
- 7 size Potatoes from the previous day
- 2 tablespoon Extra virgin olive oil
- 50 g Bacon cut
- 1 size Diced onion
- Salt and pepper
For the scrambled eggs:
- 4 Free range eggs
- 2 tablespoon Cream
- Salt and pepper
- 2 tablespoon Extra virgin olive oil
- 50 g Bacon cut
- 1 small Chopped onion
For the tomato salad:
- Because the lettuce should be a bit permeable, it is prepared first, as follows: Remove the washed tomatoes from the green inner wedge and then cut into wedges. Add the chopped onion and all the other ingredients, mix everything and leave the salad covered for about half an hour.
For the fried potatoes:
- Peel the potatoes from the previous day and cut into slices that are not too thin. Place in a large pan in heated olive oil, sprinkle with chopped onion, bacon, salt and pepper and fry over medium heat until the desired brown color is achieved.
For the scrambled eggs:
- Open the eggs in a container, add the cream, salt, pepper and half of the onion and “stick” everything through once (this is best done with a fork). Melt the butter in a small pan, add the bacon and the remaining onion and fry until translucent. Then add the scrambled eggs and let them set slowly over a mild heat, using a wooden spoon to keep pushing the mixture from the edge to the center until it is lightly and juicy.
Serving:
- Arrange the fried potatoes with the scrambled eggs on plates and add a bowl with the hearty tomato salad. Serve sprinkled with chives.
- Bon appetit !!
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