Country Egg Scramble
Source of Recipe
Jo Gainey
Gather up some spuds, bacon and green onion, and you'll have a hearty
breakfast (or supper) faster than you can hum your favorite jig.
1 1/2 pound (8-10) new red potatoes, cubed
8 eggs
1/2 cup half and half or heavy cream
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
4 tablespoons regular salted butter
4 medium green onions, white and some green parts, sliced (1/4 cup)
8 slices bacon, crisply cooked and crumbled (or precooked from a package)
1 cup shredded cheddar cheese
1. Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover
and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8
minutes or until potatoes are tender; drain.
2. Beat eggs, milk, salt and pepper with fork or wire whisk until uniform;
set aside.
3. Melt butter in 10-inch skillet over medium-high heat. Cook potatoes in
butter 3 to 5 minutes, turning potatoes occasionally, until light brown.
Stir in onions. Cook 1 minute, stirring constantly.
4. Pour egg mixture over potatoes. Cook over medium heat. As mixture
begins to set at bottom and side, gently lift cooked portions with spatula
so that thin, uncooked portion can flow to bottom. Avoid constant stirring.
Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
Turn omelette over. Sprinkle with cheddar cheese and bacon. Serves 4
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