Ingredients

• 5-6 - Garlic cloves, minced
• 2-3 - Large Potatoes, boiled and cooled at room temperature
• 1 tbsp - English Mustard paste ( or Dijon Mustard )
• 1 tsp - Butter ( you could use Olive oil as well, but butter releases better flavors )
• 2 tbsp - Milk
• 1 tsp - Black Pepper, powdered
• Little Salt to taste ( I didn't use any )
• For Scrambled eggs:
• 4 - Eggs
• 1/2 cup - Potato Mash ( cooked )
• 1 - Large Onion, sliced
• 1 tbsp - Butter ( Or Olive oil )
• 2 tbsp - Milk
• Salt to taste

How to Make Garlic Potato mash with scrambled eggs

• Preheat the oven at 180 degrees C.
• Prepare the potato mash.
• Peel and mash off the potatoes with your hands or use a potato masher.
• Heat the butter in the pan, and roast minced garlic at low flame till it turns light brown.
• Make sure to keep the flame low to get it evenly roasted.
• Add mashed potatoes in it and mix very well so that the potato gets an even butter coating.
• Add milk and combine well.
• Then when it's almost cooked ( will take 2-3 minutes on medium flame ), add mustard paste and again mix everything quite well.
• At last, add salt ( if you want ), black pepper and keep it aside to let it cool down a bit.
• This will yield in almost 2 cups cooked potato mash.
• Now put the bread inside an oven.
• Spread the garlic potato mash on the bread pieces evenly and generously.
• Sprinkle the dried herbs over it and keep it in the oven for 7-8 minutes.
• Prepare the scrambled eggs now.
• Heat butter in a pan and saute onions till they turn brown.
• Whisk eggs along with salt and milk for a minute to get it a bit frothy.
• Add the whisked eggs to the pan and combine with the potato mash.
• Keep stirring frequently for next 5-6 minutes on medium flame till the eggs get cooked and mix it with the potato mash.
• Turn off the flame and keep it uncovered while our garlic breads are getting baked.
• Serve both the things together hot with tea or coffee.
• Recipe courtesy: UK Rasoi