Co-funded by the Creative Europe Programme of the European Union
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BRUSCHETTA WITH POTATOES AND SCRAMBLED EGGS

Ingredients for 4

  • 2 small floury potatoes (e.g. Rooster) (approximately 200g) for browning
  • 2 onions, peeled and finely chopped
  • 2 rashers of smoked bacon
  • Handful of fresh parsley, chopped
  • 3 tomatoes, thinly sliced
  • 6 eggs, beaten
  • 1 knob of butter
  • 4 slices of farmhouse bread
  • 1 garlic clove, peeled
  • 100g grated Comté cheese
  • 1 teasp. rapeseed or olive oil
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 93
Cooking time: 35 MIN

A recipe full of flavour and delicacy, combining scrambled eggs, smoked bacon and grated Comté cheese on slices of farmhouse bread.

  1. Wash, peel and dice the potatoes.
  2. Cut the smoked bacon into strips.
  3. In a bowl, beat the eggs with a fork. Season with salt and pepper.
  4. In a hot frying pan, melt the butter and fry the diced potatoes for 5 to 7 minutes.
  5. Add the bacon and onions and cook for 3 to 4 minutes.
  6. Pour the beaten eggs over the potatoes and cook for a further 1-2 minutes. Keep warm.
  7. Toast the slices of farmhouse bread, rub them with garlic and place some scrambled eggs on top. Drizzle with some oil.

Credits: © UE CNIPT / Amélie Roche

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