Scrambled Eggs with Crispy Potatoes & Herbs
Fluffy scrambled eggs served over golden baby potatoes — finished with fresh herbs and creamy yoghurt.
- 2 tbsp Sacred Staples Organic Garlic Ghee
- 300g baby potatoes, peeled & cubed
- 1 tbsp Sacred Staples Organic Original Ghee
- 4 large free-range eggs
- Salt & cracked black pepper
- Labneh or yoghurt (to serve)
- 2 tbsp chopped fresh herbs
Instructions
Sauté potatoes
Heat 2 tbsp Sacred Staples Organic Garlic Ghee in a pan. Add potatoes and cook 12–15 minutes until golden and crisp. Season.
Whisk eggs
In a bowl, beat eggs with salt and pepper until well combined.
Cook eggs
Heat 1 tbsp Sacred Staples Organic Original Ghee in a non-stick pan. Pour eggs, stir gently with a spatula until just set and creamy.
Assemble
Spoon crispy potatoes onto a plate, top with scrambled eggs, herbs, and a dollop of labneh or yoghurt. Serve warm.
