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The ingredients needed to make Macon Breakfast Scrambler:
- You need Potatoes
- Prepare 2 lbs Baby Potatoes
- You need 2 tbsp Olive Oil
- You need 1 tsp Pmoked Paprika
- You need 1/2 tsp Garlic Powder
- Get 1/4 tsp Salt
- Prepare Freshly Cracked Black Pepper
- Take Eggs
- You need 8 Large Eggs
- Get 1.5 tbsp Heavy Cream
- Prepare 2 tbsp Olive Oil
- Prepare 2 tbsp Butter
- Use 1 cup Ham, Diced
- Use 1/2 cup Green Onion
- Provide 1/4 cup Sweet Peppers, diced
- Take 1/4 cup Crumbled Bacon
- Provide 1 cup Shredded Cheddar Cheese
- You need to taste Salt and Pepper
- Get Hot Sauce
- Provide 1 Jalapeno, thinly sliced and deseeded
- Use 1 Cilantro, to garnish
- Prepare Honey Plums
- Take 4 Medium Plums (any variety)
- Get 3 tbsp Local Honey
- You need 1 tsp Lime Juice
- Get 1/4 tsp Pink Himalayan Salt
- Get 1/4 tsp Black Pepper
Steps to make Macon Breakfast Scrambler:
- Preheat the oven to 400ºF. Wash and cut the potatoes into ½-inch cubes.
- 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.
- 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.
- Wash, dry and slice the plums into small sections.
- 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.
- 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.
- 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.
- 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.
- 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).
- Serve and enjoy!
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