Creamy Scrambled Eggs with Crispy Potatoes

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Title: Creamy Scrambled Eggs with Crispy Potatoes
Categories: March 1990
Yield: 1 servings

2/3 c Vegetable oil
1 Russet; (baking) potato, cut
; into julienne
; strips and reserved
; in a bowl of cold
; water
4 lg Eggs
2 tb Heavy cream
2 tb Unsalted butter
Lightly buttered toast as an
; accompaniment

In a large skillet heat the oil over high heat until it is hot but not
smoking and in it fry the potato, rinsed, drained, and patted dry,
stirring, for 6 minutes, or until it is crisp and golden. Transfer the
potato with a slotted spoon to paper towels to drain and sprinkle
with salt to taste.

In a bowl whisk together the eggs and the cream. In a skillet melt the
butter over moderately low heat and in it cook the eggs, stirring,
until they are barely set. Stir in the potatoes, cook the mixture,
stirring, until the eggs are set, and add the salt and pepper to
taste. Divide the egg mixture between 2 heated plates and serve it

with toast.

Serves 2.

Gourmet March 1990

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