Scrambled egg potato

Name: Scrambled egg potato
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Potatoes (approx. 300 g each); 2 discs (100 g each) Cured ham; 4 Cornichons; 1/2 bunch Radishes; 2 stem(s) Parsley; 6 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Potatoes (approx. 300 g each)
2 discs (100 g each) Cured ham
4 Cornichons
1/2 bunch Radishes
2 stem(s) Parsley
6 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Butter or margarine
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and wrap them in aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime cut ham into small cubes and cucumbers into slices. Clean and wash the radishes, also cut them into very thin slices. Wash parsley and chop finely, except for a little bit for garnishing. Whisk eggs. Season with salt, pepper and nutmeg.
2
Heat the fat. Add whisked egg, ham and cucumber and let it set. Push the mixture together with a spatula. Take potatoes out of the oven and wrap them in foil. Spread the scrambled eggs on the potatoes in portions. Serve sprinkled with radishes and parsley and garnished