Macon Breakfast Scrambler

Name: Macon Breakfast Scrambler
Cuisine: American
Ingredients: 2 lbs Baby Potatoes; 2 tbsp Olive Oil; 1 tsp Pmoked Paprika; 1/2 tsp Garlic Powder; 1/4 tsp Salt; Freshly Cracked Black Pepper; 8 Large Eggs; 1.5 tbsp Heavy Cream; 2 tbsp Olive Oil; 2 tbsp Butter; 1 cup Ham, Diced; 1/2 cup Green Onion; 1/4 cup Sweet Peppers, diced; 1/4 cup Crumbled Bacon; 1 cup Shredded Cheddar Cheese; to taste Salt and Pepper; Hot Sauce; 1 Jalapeno, thinly sliced and deseeded; 1 Cilantro, to garnish; 4 Medium Plums (any variety); 3 tbsp Local Honey; 1 tsp Lime Juice; 1/4 tsp Pink Himalayan Salt; 1/4 tsp Black Pepper

The Cast Iron Soulé @CastIronSoule

Forsyth, GA

I don’t make breakfast... But since I was up early from the tornado sirens and stuff, I decided to dabble right into something quick and simple. In this case I wanted to take a breakfast bowl, spice it up and then marry it with some sweetness. It turned out scrumdiddliumptious.

The Cast Iron Soulé @CastIronSoule

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Ingredients

Potatoes
2 lbsBaby Potatoes
2 tbspOlive Oil
1 tspPmoked Paprika
1/2 tspGarlic Powder
1/4 tspSalt
Freshly Cracked Black Pepper
Eggs
8Large Eggs
1.5 tbspHeavy Cream
2 tbspOlive Oil
2 tbspButter
1 cupHam, Diced
1/2 cupGreen Onion
1/4 cupSweet Peppers, diced
1/4 cupCrumbled Bacon
1 cupShredded Cheddar Cheese
to tasteSalt and Pepper
Hot Sauce
1Jalapeno, thinly sliced and deseeded
1Cilantro, to garnish
Honey Plums
4Medium Plums (any variety)
3 tbspLocal Honey
1 tspLime Juice
1/4 tspPink Himalayan Salt
1/4 tspBlack Pepper

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Steps

1

Preheat the oven to 400ºF. Wash and cut the potatoes into ½-inch cubes.
2

Rub 1tbsp of the olive oil over the surface of a large baking sheet. Spread the potatoes out onto the baking sheet. Drizzle the remaining tablespoon of oil over the potatoes, along with the smoked paprika, garlic powder, salt, and pepper. Toss to coat the potatoes in oil and spices.
3

Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy. Stir once half way through roasting.
4

Wash, dry and slice the plums into small sections.
5

In a bowl combine the plums, honey, lemon juice, salt and pepper and mix for 1 minute until well-combined and juicy. Rest for 10 minutes and mix again for 1 minute.
6

When the potatoes are close to being finished, crack the eggs into a large bowl and add a pinch of salt and pepper. Gently whisk the eggs in until smooth. Mix in the heavy cream. This creates a fluffier scramble.
7

In a skillet, under medium heat, add 2tbsp Olive Oil. Once it starts to shimmer, reduce heat and toss in onion and peppers to sauté. Add bacon. Remove from skillet and set aside.
8
9

Return the skillet to stove and melt the butter over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still soft and glistening. Stir in the veggies and finish to desired consistency.
10
11

To prepare the bowls, divide the roasted potatoes and scrambled eggs into four bowls. Drizzle hot sauce over the top. Top with about 1/4 cup of shredded cheese and hot sauce, and then add plum slices to each cup. Add Cilantro leaves to garnish (optional).
12

Serve and enjoy!

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The Cast Iron Soulé @CastIronSoule

on April 13, 2020 15:23

Forsyth, GA

No culinary experience. Watched a lot of Food Shows, and just enjoy cooking new things. I’m trucker, so most of my meals are made when I am home. I dabble in both my own creations as well as sharing some of the best from other recipes such as HelloFresh and online searches. Presentation, obviously, is all me.