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Scrambled eggs

Steamed potatoes & cherry tomatoes


Total: 30 min


5 min


25 min

3.947368 0 5 95



1 serving
  • 2 Eggs
  • 100 g New potatoes
  • 250 mL (1 cup) Cherry tomatoes
  • 45 mL (3 tablespoon) Milk, 2%
  • 1 tablespoon Parsley
  • 10 mL (2 teaspoon) balsamic vinegar
  • 15 g Butter
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Wash and dry the new potatoes with their skin.
  • Cut them into 2 or 4 depending on the size.
  • Steam for about 20 minutes until they are tender.
  • In the meantime, prepare the salad: wash, dry and cut the cherry tomatoes into 2.
  • In a salad bowl, mix them with 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar. Add salt and pepper.
  • Put the cooked potatoes in a big bowl.
  • Add 1 teaspoon of butter and the parsley. Add salt and pepper, mix well. Keep warm.
  • Beat the eggs and milk in a bowl, add salt and pepper.
  • Melt 1 teaspoon of butter in a frying pan over gentle heat and pour in the content of the bowl.
  • Stir with a wooden spoon until the eggs are creamy, for about 5 minutes.
  • Serve the scrambled eggs hot, along with the steamed potatoes and the cherry tomato salad.

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