Breakfast Platter - Fried Chicken Strips, Herbed Potatoes & Scrambled Eggs

Breakfast Platter - Fried Chicken Strips, Herbed Potatoes & Scrambled Eggs

Recipe:

Fried Chicken Strips:

Ingredients:

• 1 chicken breast
• 2 cloves garlic crushed
• 1 slice ginger crushed
• 1 teaspoon Knorr Aromat Seasoning or alternatively salt and crushed white pepper
• 1 table spoon vegetable oil

Method:

• Marinate chicken strips in garlic, ginger and seasoning for 15 mins.
• Heat oil in non-stick frying pan.
• Fry the chicken on first medium then low flame till cooked and deliciously brown.  

Herbed Potatoes: 

Ingredients:

• 2 medium potatoes 
• 1 small lemon (zest only)
• Small bunch (10g) fresh mixed herbs (parsley, chives and thyme) OR 1 spoon mixed dried herbs
• 2 tablespoons olive or vegetable oil

Method:

• Preheat the oven to 200°C/180°C fan or gas mark 6.
• Wash the potatoes and pat dry. Cut each potato into small wedges / chunks.
• Grate the zest from the lemon and wash and finely chop the fresh herbs (if using).
• Mix the oil, lemon zest and chopped herbs or dried herbs in the bowl.
• Add the potato wedges and mix until evenly coated.
• Arrange the wedges on the baking tray.
• Bake in the middle of the oven for 30 minutes, turning the wedges halfway through cooking to avoid burning.

Scrambled Eggs: 

Ingredients:

• 2 or more large eggs
• 1 teaspoon unsalted butter
• 1 teaspoon heavy cream or whole milk per egg, optional
• 1/4 teaspoon salt
• Pepper
• Chopped fresh herbs, optional

Method:

• Place the pan over low heat on stove. Add a teaspoon of butter and let it begin to melt while you whisk the eggs.
• Crack all the eggs into a bowl. Whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy.
• Whisk the salt and a few grinds of pepper into the eggs. Also add a tablespoon of cream or milk. Whisk to combine.
• Pour the eggs into the pan. The eggs will spread out in a thin layer — that's fine.
• Cook the eggs for 10 to 15 minutes. Stir the eggs occasionally with a spatula. At first the eggs will be very liquidy; then you'll notice large, opaque curds starting to form. Eventually, the eggs will no longer run in to fill the gaps when you stir. Frequent stirring will give you smaller curds; stirring less frequently will give you larger, irregular curds. Continue cooking until the eggs are as soft or as firm as you like them.
• Remove the eggs from heat slightly before they're done: The eggs will continue cooking for a minute or two off the heat, so remove them when they're almost — but not quite — as cooked as you like them. If you want to add herbs, stir them in now, or sprinkle over the top.
• Slide the eggs onto a plate and enjoy! These eggs are best eaten as soon as they're off the stove.