Creamy Scrambled Eggs with Crispy Potatoes

1. 1

   In a large skillet heat the oil over high heat until it is hot but not smoking and in it fry the potato, rinsed, drained, and patted dry, stirring, for 6 minutes, or until it is crisp and golden.

2. 2

   Transfer the potato with a slotted spoon to paper towels to drain and sprinkle with salt to taste.

3. 3

   In a bowl whisk together the eggs and the cream.

4. 4

   In a skillet melt the butter over moderately low heat and in it cook the eggs, stirring, until they are barely set.

5. 5

   Stir in the potatoes, cook the mixture, stirring, until the eggs are set, and add the salt and pepper to taste.

6. 6

   Divide the egg mixture between 2 heated plates and serve it with toast.

* Per serving · 4 servings · Values may vary.

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