John Myers
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Tomato Scrambled Eggs with Beetroot Salad and Baking Potatoes
The perfect tomato scrambled eggs with beetroot salad and baking potatoes recipe with a picture and simple step-by-step instructions.
Beetroot salad: (For 3 – 4 people!)
- 100 g 1 Zwiebel
- 2 tbsp Butter
- 2 Eggs
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 500 g Pre-Cooked beetroot
- 2 tbsp Light rice vinegar
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Cooking cream
- 1 powerful splash Lemon juice
Baking potatoes:
- 500 g Triplets (small, waxy potatoes)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 2 tbsp Olive oil
- Italian herbs rubbed
- Coarse sea salt from the mill
Serve:
- 2 *1/ Small tomato for garnish
- 6 columns Tangerine for garnish
Scrambled Tomato Eggs:
- Scald tomatoes with boiling water, rinse, peel off the skin and cut into small pieces. Peel and dice the onion. Heat butter (2 tbsp) in a pan, fry the onion cubes vigorously / stir-fry and add the chopped tomatoes. Let everything simmer for about 4 – 5 minutes. Beat the eggs, whisk with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (34 big pinches) and drizzle into the pan. Let everything freeze and slide it back and forth with a wooden pusher until it has a pulpy consistency.
Beetroot salad: (For 3 – 4 people!)
- Cut the beetroot into slices and then into sticks. Add light rice vinegar (2 tbsp), salt (1 teaspoon), sugar (1 teaspoon), cooking cream (2 tbsp) and lemon juice (1 strong splash), mix everything carefully and let stand / steep for about 15 minutes.
Baking potatoes:
- The day before, wash the triplets (500 g), boil them in salted water (1 teaspoon salt), ground with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain, allow to cool a little and peel off. Chill until the next day. Halve the potatoes, place on a baking sheet lined with baking paper, brush with olive oil (2 tablespoons), sprinkle with Italian herbs (grated), season with coarse sea salt from the mill and bake in a preheated oven at 150 ° C for about 30 – 35 minutes .
Serve:
- Serve scrambled tomato eggs with beetroot salad and baking potatoes, each garnished with a tomato half and 3 wedges of mandarin.
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