Hello and welcome back to The Stone Soup Cook–so glad you’re here!
I hope you’re enjoying the holidays and all the joys that accompany this beautiful time of year! I also hope that you’re finding some time to reflect on what makes you happy and what brings you joy.
This week, I’m sharing recipe ideas that are festive enough to make for holiday meals, and yet manageable enough to ease the load of some of your holiday to-do list and allow you to have time to enjoy the rush and tumble of the holiday.
Today, I’m featuring this wonderful little time-saver: baked potato scramble.
This recipe is inspired by a breakfast we recently enjoyed at a little inn where we frequently stay. The last time we were there, they served little baked potatoes filled with sautéed onions, bacon and scrambled eggs. I was completely taken with the idea of serving breakfast in a potato boat and when I got home, I created my own version.
Mine is heavy on seasonal vegetables and could really be a meal at any time of the day for a vegetarian, but we love them for breakfast. Really, any vegetables will do, but for a Christmas breakfast, broccoli and red bell peppers would be particularly festive, don’t you think?
Our hosts used little Russet potatoes, which were delicious. I prefer Yukon Gold potatoes because I like the creamier texture and the sweeter-tasting flesh, but either will work for this recipe–just make sure the potatoes are not more than about 4-5 ounces each–otherwise, the dish gets a little carb-heavy. It’s really pretty quick, reasonably healthy and an impressive-looking crowd pleaser. The beauty of this dish is that once you put the potatoes in the oven, most of the work is done. Chopping a few vegetables and scrambling them up with some eggs takes seconds, leaving you with time to enjoy your morning, while still serving a satisfying and photogenic breakfast!
Join me tomorrow when I’ll be sharing ideas for time-saving mains that you’ll love!
Until then,
Peace, love and good food,
Keri
