Scrambled eggs are the queen of breakfast. Surely every hostess pleases her family or loved ones not only with classic scrambled eggs, but also with other variations of this dish. Scrambled eggs with mashed potatoes are a great and delicious breakfast option for the whole family.
It is necessary
- - 500 grams of potatoes;
- - 0.5 cups of milk;
- - 150-200 g of Dutch cheese or 0.5 cups of crushed crackers;
- - 1 tablespoon of butter;
- - 5-6 eggs;
- - 100 g sour cream 15% fat;
- - 3 tablespoons of tomato paste;
- - 1 onion;
- - 1 tablespoon flour;
- - salt;
- - dry oregano;
- - 2 tablespoons of vegetable oil;
- - 80-100 g of water.
Instructions
Step 1
Peel the potatoes and boil them in salted water. Drain, mash potatoes, add butter and stir, gradually pour in hot milk. The puree should come out without lumps.
Step 2
Take a frying pan and brush it with vegetable oil. Put the mashed potatoes in a pan, gently level the top, sprinkle with grated cheese. In the absence of cheese, you can replace them with crushed breadcrumbs. Bake in the oven until golden brown.
Step 3
Remove from the oven and make five to six indentations on the surface and release one raw egg into the indentations, then put it back in the hot oven for five minutes.
Step 4
Scrambled eggs with mashed potatoes are delicious on their own, but they can also be served with sour cream tomato sauce. While the eggs are in the oven, prepare the sauce for them. Peel the onion and cut into small cubes. Take a frying pan and pour in some vegetable oil and put on fire. Put the onion in it and fry until transparent.
Step 5
Add flour to the onion, mix, fry for another minute. Then add sour cream, tomato paste, oregano, salt, about half a glass of water. Boil for five minutes and the sauce is ready. Pour the prepared scrambled eggs with sauce and serve hot, garnish with herbs if desired.
