| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Breakfast, Vegetables | 2 | Servings | |
INGREDIENTS
| 2 | sm | Potatoes |
| 1 | Egg, fork-beaten with a little milk | |
| 2 | sl | Toast, crumbled |
| 1 | sl | Chedar or Process cheese |
| Salt, pepper and garlic powder to taste |
INSTRUCTIONS
Scrub and pare potatoes, but do not peel. Slice lengthwise into fourths. Butter a shallow microwave-safe baking dish. Dip potato slices first into the egg, then into the crumbs to coat. Place the slices in the baking dish. Top with any remaining crumbs. Dot with a tablespoon of butter, if desired. Microbake on 100% power 3-5 min, or until potato is tender and batter is set. If desired, top with the slice of cheese and mw 1 minute more to melt. Sprinkle with seasonings. Note: if your potatoes are large, do not slice lengthwise, but cut into thin, round, even slices. Flavor variations: Omit the cheese, and flavor with catsup, or try a dollop of applesauce. Posted to MM-Recipes Digest V4 #133 by Julie Bertholf <jewel1@ix.netcom.com> on May 13, 1997
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