October 16, 2022
This breakfast is a little bit like potato salad, but more eggs than potatoes. I cut up a few small red potatoes, put them in cold water over the stove and brought to boil. I then added some salt and 4 eggs in their shells...to hard boil them. I kept at a low boil for about 9mn then drained both the potatoes and whole eggs. I rinsed them under cold water for a bit and then peeled the eggs, chopped them up and added them to the potato pieces. While they were cooking, I mixed some tahini, creme fraiche, a little yogurt and some fresh squeezed lemon, to make a sauce. I poured this over the eggs and potatoes and lighly tossed. Then I sprinkled some red chile powder over the top, and a little chopped parsley. Yummy breakfast, especially if you like creamy tahini. (Don't get the greek Tahini...it's thicker and a little chalky. Order Lebanon Valley Tahini through Amazon...it's light, creamy and delicious!)
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