| 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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