Scrambled eggs with gold curls on potatoes

Ingredients for 1 servings:

• 250 g potatoes
• 20 g butter or margarine
• salt and pepper
• 1 Goldlock(s) (smoked tilapia)
• ½ bunch chives
• 2 eggs, size L
• 2 tbsp milk
• 100 g sliced ​​beetroot (from the jar)
• 80 g cucumber salad from the jar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes and cut into thin slices. Fry in 10g of hot butter, turning frequently, for about 10 minutes until golden brown and cooked through, then season with salt and pepper. In the meantime, cut the golden curls into pieces and the chives into rings. Whisk the eggs and milk together and season with salt and pepper. Stir in the fish pieces and chives. Heat the remaining butter, add the scrambled egg mixture, and cook over medium heat until set, stirring frequently with a spatula. Drain the beetroot and cucumber salad and place them on a plate with the potatoes. Serve the scrambled eggs on top.