Baked Potato Scramble
Description
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.
Ingredients
Instructions
Wash and bake potato
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This will be the part that will need the most planning. Preheat oven to 350*. Wash and pat dry the potatoes. Using a fork, prick the potato skins liberally. Place them on a sheet of aluminum foil and drizzle with olive oil, or with my favorite: sunflower oil. Sprinkle all over with Kosher salt and seal well.
Place potatoes in oven and roast for about an hour until they are baked through.
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Chop Vegetables
When the potatoes are done, chop the vegetables into a fine dice, keeping the shallot separate.
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Saute vegetables.
Add the shallot first and saute for a minute or two on medium-high heat. When the shallot is fragrant, but not browning, add the rest of the vegetables and saute until a little tender, but still slightly crisp. Add salt, pepper and a little lemon-pepper seasoning if you wish.
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Add eggs
Crack all the eggs into a small bowl, add a little cream or milk, salt and pepper, and whisk with a fork until the eggs mixture is smooth and creamy. Pour the egg mixture into the pan with the vegetables and scramble over medium-high heat until set to your liking.
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Prepare the Potato
Using a knife, cut the potato in half and score several times. Drizzle olive oil or sunflower oil over the flesh of the potato and sprinkle with salt and pepper.
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Assemble the Breakfast Potato
Top the prepared potato with the veggie scramble. Add cheese if desired. Bon appetite!
