- 12 large eggs
- 3 tablespoons heavy cream
- 1/2 teaspoon freshly ground white pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon minced fresh chives
- 6 cups plain kettle-cooked potato chips
- 2 tablespoons unsalted butter or vegetable oil
Mix everything except butter together. Let sit until it softens a bit.
Heat butter over medium-heat in oven-safe skillet until melted. Swirl to cover bottom and pour potato chip mixture pan. Spread evenly.
Cook over low for 15 minutes until set and bottom is golden-brown. If the latter is true but not the former, bake in a 375 degree over for a few minutes.
Invert onto a large plate and let sit for 5 minutes before slicing.
Dotted with ketchup and served alongside some microwave garlic cauliflower (I could've chosen something more assertive) and skillet toast. Yeah this seems like it would totally be a great last minute brunch dish.
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