Tat­tie Scones Break­fast

The Central Voice - - Editorial -

4 eggs

2 large yel­low pota­toes, peeled

¾ cups flour

1 ½ cups mar­garine

12 strips/rash­ers of thick cut ba­con

4 white mush­rooms, sliced

1 cup ched­dar cheese, shred­ded

Salt and pepper to taste

2 egg yolks

¼ le­mon, juiced

1 pinch cayenne pepper

¼ cup but­ter, solid then melted

Direc­tions

Boil pota­toes in medium pot

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