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15 min | Serves 1-2

SCRAMBLED EGGS AND COOKED POTATO

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Issy Panettieri

Founder & Naturopath

A wholesome "one-pan" breakfast of tasty sautéed potatoes and soft scrambled eggs with spring onion, thyme, and melted cheese.

This is a proper savoury breakfast. Quality protein from the eggs, steady carbohydrates from the potatoes, and fresh herbs to add depth and flavour. The steam-then-sauté technique means the potatoes cook through quickly without needing to be boiled separately.

Ingredients

150g (roughly 4) red potatoes, rinsed and diced

¼ cup filtered water

2 tsp extra virgin olive oil

Pinch of Celtic sea salt

3–4 large organic or free-range eggs

Dash of milk of choice

1 spring onion, sliced

1/3 cup grated cheese

1 tbsp freshly chopped thyme or a pinch of dried oregano

Method

Combine potatoes, water, oil, and salt in a pan.

Cover and bring to a boil over high heat and cook for about 4 minutes, until the water has evaporated and the potatoes start to sauté.

Uncover the potatoes, loosen them from the bottom of the pan, and lightly brown. Add herbs.

In a separate bowl, scramble the eggs with a dash of milk. Pour the eggs into the pan, add spring onions, and scramble until the eggs are just set.

Sprinkle with cheese and more herbs, and enjoy.

Tips

Take the eggs off the heat while they still look slightly underdone and runny. They'll finish cooking in the residual heat and stay soft rather than rubbery.





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