Description
Great for a special breakfast.
Ingredients
- FOR THE SCRAMBLE:
- 4 whole Small Russet Potatoes
- ¼ cups Chopped Onion
- ¼ cups Canola Oil
- ¼ teaspoons Salt
- 2 teaspoons Ground Black Pepper (For The Potatoes)
- 4 whole Eggs
- 2 Tablespoons Milk
- 2 cups Shredded Cheddar Cheese
- 4 whole Slices Canadian Bacon
- 3 teaspoons Butter
- FOR THE TOPPINGS:
- 1 whole Small Tomato, Chopped
- 1 whole Avocado, Chopped
- 1 whole Green Onion, Chopped
Preparation
Preheat oven to 375ºF.
Peel the potatoes and cut them into small to medium size pieces. Chop the onion.
Heat a skillet on medium heat and add the canola oil. Add the potatoes, onions, salt and pepper. Stir together. Continue stirring until the potatoes start to brown (about 15 to 20 minutes).
While the potatoes are cooking, in a medium size bowl add the eggs, milk, and a few dashes of pepper. Whisk the eggs and set aside. Grate the cheese and set aside.
Chop the Canadian bacon and set aside. Spread the butter inside each single-serving size ramekin, pan, or skillet and add the fried potatoes. Top with the pieces of Canadian bacon.
Whisk the eggs again and pour them over the potatoes. Top with the shredded cheese and bake in the oven for about 15 minutes or until the eggs are cooked and the cheese is melted. Serve hot right out of the oven and garnish with chopped tomatoes, avocado, and green onion.
