Yuuuum. Creamy cheesy scrambled eggs and Parmesan topped home fries with sourdough toast. Add in a gorgeous June morning and you have the makings of a perfect Father's Day breakfast.
For the potatoes:
4 medium russet potatoes, peeled and cubed
2 T. canola or peanut oil
salt
shredded Parmesan cheese
dried oregano
Heat the oil in a large skillet over medium high heat. Add potatoes, and stirring occasionally, let the potatoes cook until crunchy and golden brown. Salt to taste and sprinkle Parmesan cheese and dried oregano immediately before serving.
For the eggs:
4 large eggs, whisked together and 1 t. water added
salt
freshly ground black pepper
2 T. butter
1/4 cup shredded Mozzarella cheese
1 t. grated Parmesan cheese
1 T. finely chopped fresh basil (divided)
Heat butter over medium heat in a medium skillet. Add salt and pepper to whisked eggs. When butter sizzles, add eggs and immediately turn heat to low.
Gently stir eggs from the bottom over and over until soft curds begin to form. Add mozzarella and Parmesan and continue to gently mix until cheese is melted.
Place serving on plate and sprinkle basil over individual servings. Serve immediately.
Does the water really make that much of a difference? I'm gonna try it! Thanks...
ReplyDeleteI was taught that the water creates steam which makes the eggs light and fluffy when the water evaporates.
ReplyDelete