a recipe from
The Gilmore House Inn
Westport, Ontario, Canada.
Not Your Everyday Scrambled Eggs yield 2 servings
1-2 c potatoes - cooked, diced and cooled firm – don’t overcook
4 slices back bacon thick cut cooked and diced keep warm
4 large eggs
2-3 green onions chopped 1/2 cm.
1-2 cloves of garlic chopped very fine
1/4 c red or Spanish onion minced fine
1/4 c roasted red pepper chopped
1/4 c milk or cream
1/4 c old cheddar cheese grated
2 + 1 tbsp olive oil
1 tbsp fresh parsley chopped fine
In a large, heavy fry pan heat 2 tbsp of oil and fry the potatoes over medium/high heat until they start to turn golden. About 5 minutes stirring frequently.
Add the red or Spanish onion and cook 2-3 minutes stirring frequently
In a bowl, beat the eggs with the milk or cream. Preheat a second fry pan to medium heat with 1 tbsp of oil.
Add the bacon pieces and the garlic to the first pan. Add half the green onions to the second pan and stir and cook each 2 min.
Pour the egg mixture into the second pan and add the roasted red pepper.
Continue stirring both pans until the egg mixture has solidified. Remove from heat and stir in the cheese and the parsley
Divide the potato mixture onto two plates and cover each with half the egg mixture. Sprinkle with remaining green onions.
Serve with toast or toasted English muffins