Creamy Scrambled Eggs with Crispy Potatoes

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Creamy Scrambled Eggs with Crispy Potatoes Ingredients

2/3 c Vegetable oil	4 lg Eggs
1 Russet; (baking) potato, cut	2 tb Heavy cream
; into julienne	2 tb Unsalted butter
; strips and reserved	Lightly buttered toast as an
; in a bowl of cold	; accompaniment
; water

Instructions for Creamy Scrambled Eggs with Crispy Potatoes

In a large skillet heat the oil over high heat until it is hot but not smoking and in it fry the potato, rinsed, drained, and patted dry, stirring, for 6 minutes, or until it is crisp and golden. Transfer the potato with a slotted spoon to paper towels to drain and sprinkle with salt to taste. In a bowl whisk together the eggs and the cream. In a skillet melt the butter over moderately low heat and in it cook the eggs, stirring, until they are barely set. Stir in the potatoes, cook the mixture, stirring, until the eggs are set, and add the salt and pepper to taste. Divide the egg mixture between 2 heated plates and serve it with toast. Serves 2. Gourmet March 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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