Breakfast Platter

Name: Breakfast Platter
Total time: 1800 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 medium potato, thinly sliced with a sharp knife or mandoline; 1 tbsp olive oil; 1/2 tsp dried thyme; 1/4 tsp fine salt (plus a pinch to finish); pinch black pepper; 2 large eggs; 1 Tbsp milk; 1 tsp butter; 1 tsp oil; 1 beef Vienna sausage, cut into rounds; Salt and pepper to taste; 2 slices precooked ham; 1/2 tsp butter (for warming); 1 cucumber (you’ll only need 1/3 of it); Splash lemon juice; Salt and pepper to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

This breakfast platter was born out of this week’s CookPad Apron Challenge #CA2025, which suggested the ingredient combination of potatoes and thyme. Instead of going the obvious stew or roast route, I decided to bring those flavors into a morning plate. The thyme-seasoned crispy potato chips set the tone, pairing perfectly with soft scrambled eggs folded with sausage, warm ham rolls, and refreshing cucumber ribbons. I find this combination a hearty yet balanced start to the day, showing how a simple flavor cue can inspire a full, satisfying meal.

Bianca Mwale @bianca_eatsy

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Ingredients

30 mins

1 serving

Crispy Thyme Potato Chips
1medium potato, thinly sliced with a sharp knife or mandoline
1 tbspolive oil
1/2 tspdried thyme
1/4 tspfine salt (plus a pinch to finish)
pinchblack pepper
Scrambled Eggs with Sausage
2large eggs
1 Tbspmilk
1 tspbutter
1 tspoil
1beef Vienna sausage, cut into rounds
Salt and pepper to taste
Ham
2 slicesprecooked ham
1/2 tspbutter (for warming)
Cucumber Ribbons
1cucumber (you’ll only need 1/3 of it)
Splashlemon juice
Salt and pepper to taste

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Steps

30 mins

1

TO MAKE POTATO CHIPS: Preheat oven to 220°C. Line a baking tray with baking paper and set aside
2

Place potato slices in a bowl of cold water and soak 8–10 minutes to remove surface starch for crispier chips
3

Drain and pat dry with kitchen towel then toss the slices in a bowl with the olive oil, thyme, salt and a pinch of pepper
4

Arrange slices in a single layer on the tray (no overlap), and bake for 10–14 minutes, then flip slices and bake another 6–10 minutes until golden and crisp. Take out of the oven, sprinkle a little extra salt if needed, and set aside on paper towel to cool and crisp further
5

TO MAKE SCRAMBLED EGGS AND SAUSAGE: In a bowl whisk the eggs with milk, salt and pepper until slightly frothy
6

Heat oil in a nonstick pan over medium heat and cook the sausage pieces until slightly browned (1–2 minutes). Push them to the edge of the pan
7

Now lower heat to medium-low, add butter to the pan and melt. Pour eggs in and let them set for a few seconds. Gently push eggs from the edges into the center with a spatula, folding continuously into soft curds
8

When eggs are almost set but still moist, mix together with the sausage pieces, fold once or twice to combine, then remove from heat
9

TO WARM THE HAM: Heat the butter in a pan and place each ham slice in the pan just a few seconds per side to only warm them and give the edges a little color (no longer than 30seconds to avoid making it tough)
10

TO MAKE CUCUMBER RIBBONS: Use a vegetable peeler to shave long ribbons from the cucumber down its length. Toss ribbons with lemon juice, salt and pepper. Let sit 2–3 minutes to soften slightly
11

Serve with juice or a cup of tea and enjoy 😉

Tips

Watch potato chips closely near the end of baking time so they do not burn, thinner slices crisp faster

Alternatively, shallow-fry potato slices in a thin layer of hot oil for 2–3 minutes per side until golden. Drain on paper towels and sprinkle with salt and thyme immediately

For more aesthetically pleasing cucumber ribbons, stop shaving when you reach the seedy center

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