Keto Persian Brunch Delight: Creamy Aloo Tahdig and Herbed Scrambled Eggs

Allergens

Eggs, Dairy (feta cheese)

Ingredients

• 2 large russet potatoes, peeled and sliced into 1/4
• inch thick rounds
• 1 cup heavy cream
• Salt, to taste
• Black pepper, to taste
• 8 large eggs
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup grated Parmesan cheese
• Olive oil, for cooking
• Garnish: Fresh herbs and a sprinkle of feta cheese

Instructions

1. Preheat the oven to 375°F (190°C). In a large pot, bring water to a boil and add the sliced potatoes. Cook for 4 minutes, then drain and set aside.
2. In a greased baking dish, arrange half of the cooked potato slices in a single layer, slightly overlapping. Pour half of the heavy cream over the potatoes, season with salt and pepper, and bake for 20 minutes. Remove from the oven and set aside.
3. In a separate bowl, combine eggs, cilantro, parsley, salt, and black pepper. Whisk until well mixed.
4. Heat olive oil in a non stick skillet over medium heat. Pour the egg mixture into the skillet and cook for 2 3 minutes or until set but still soft. Gently fold with a spatula to avoid overcooking.
5. Arrange the cooked Aloo Tahdig over the potatoes in the baking dish, evenly spreading the Herbed Scrambled Eggs on top. Sprinkle feta cheese (if using) and Parmesan cheese over the eggs.
6. Return to the oven for 15 minutes or until golden and bubbly. Allow to cool slightly before serving.
7. Garnish with fresh herbs and a sprinkle of feta cheese, if desired. Serve immediately and enjoy your Keto Persian Brunch Delight!

Chef’s Insight

Experiment with different herbs to personalize the flavor profile of your scrambled eggs.

Notes

This recipe is perfect for a light and satisfying Keto brunch. - Adjust the seasoning according to your taste preferences.