Potato braised eggs
Overview
Children's breakfast should not only be nutritious but also varied. I am constantly working hard. I got up twenty minutes early for this potato braised egg. In fact, when I finally finished it, I felt that it was not that troublesome and time-consuming. Everything was perfect beyond imagination. The children recognized the taste and praised the creativity. In the process of making this breakfast, I took the time to make black rice porridge with a soymilk machine, toasted toast, and prepared noodles for my husband. It was completely leisurely, and the children’s breakfast started ten minutes earlier than usual. Hey, it’s a great start! It uses freshly marketed small potatoes and adds freshly ground black pepper. It’s a very nutritious breakfast, right? It’s just that the sun hadn’t risen when I took the photo, so it was dark.
Tags
Ingredients
Steps
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Peel and wash the small potatoes.
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Cut into thin slices.
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Add an appropriate amount of water to the pot and bring to a boil, add a little salt and cook until cooked but not rotten.
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Remove and cool.
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Cut green onions into small pieces and set aside.
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Heat an appropriate amount of oil in a pan, add chopped green onions and stir-fry until fragrant. (I use a non-stick pan)
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Drain the potato slices and add to the pot. Stir-fry.
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Add appropriate amount of salt.
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Grind in some black pepper and stir-fry briefly.
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Beat the egg liquid and set aside.
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Reduce heat to low and distribute potato slices evenly in pan.
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Pour in the beaten egg mixture.
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Gently turn the pot to distribute the egg liquid evenly, cover and simmer until the egg liquid is completely solidified, then turn up the heat to remove the shell from the bottom.
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Gently pour the braised egg cake onto the chopping board
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Cut into any shape and size you like and serve on a plate.
