Skip to content

Breakfast scone with eggs and sausage

Breakfast scone with eggs and sausage, Prescriptions, Any category, Any kitchen, Author's cuisine, Breakfasts, Scones

Ingredients portion 1

Chicken egg 1 piece

Sour cream 1 tablespoon

Salt to taste

Sausage 50g

Cheese to taste

Greens to taste

Wheat flour 1 tablespoon

Cooking instructions 30 minutes

1 Finely chop the green onion, sauté.

2 Whisk the eggs.

3 Add the sour cream and stir.

4 Next – flour, salt, green onions, sausage – stir everything up.

5 Fry like pancakes on both sides in a hot pan.

Chicken with rosemary

6 When the tortilla is ready, grate the cheese on top and fold in half.

7 Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .