Creamy Garlic Butter Eggs with Crispy Diced Potatoes

By Food Fusion · 40 min

Ingredients

Instructions

1. Whisk the eggs in a bowl, then add the crushed red chilli, black pepper, pink salt and parsley and whisk again.
2. In a pan, add sunflower oil and butter and let the butter melt.
3. Add the egg mixture and cook on low heat for 1 to 2 minutes, then cut it into small pieces with a spoon and remove from the pan.
4. In the same pan, heat the sunflower oil. Add the garlic and sauté until fragrant, then add the flour, mix well and cook on medium heat for 30 seconds.
5. Add the milk and stir well. Add the black pepper, chicken powder, oregano, crushed red chilli, white pepper, pink salt and stir well.
6. Cook on medium heat for 1 minute.
7. Add the cooked egg pieces and stir, then add the cheddar and parsley. Cover and cook on low heat for 1 minute.
8. Boil the potatoes in water with the salt and baking soda, covered, on medium heat for 5 minutes or until 50% cooked, then drain.
9. Heat the sunflower oil in a pan. Fry the boiled potatoes on medium heat until golden and crispy, then set aside.
10. Pour off excess oil, leaving 1 to 2 tablespoons in the pan. Add the garlic and sauté until fragrant.
11. Add the oregano, black pepper, pink salt and parsley and stir for 1 minute on medium heat.
12. Serve the potatoes with the creamy garlic eggs.

Summarized from Food Fusion's video. Watch it for the details.

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