Eggs Benedict Special
|Red peppers||2 , sliced|
|Green peppers||2 , sliced|
|Onions||2 Medium, sliced|
|English muffins||5 , split and toasted|
|For hollandaise sauce|
|French mustard||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Freshly ground black pepper||To Taste|
Dice the potatoes into 2 cm sized cubes.
Heat oil in pan, add potatoes, fry, stirring until golden brown all over; drain on kitchen paper.
Pour off excess oil, leaving about a tablespoon in pan.
Heat oil, add onions, fry until lightly browned; add pepper, cook few minutes, stirring.
Drain away excess oil.
Beat eggs with cream and oregano; add to pan with potatoes, onions, and pepper.
Stir constantly over low heat until mixture is just beginning to set.
Remove from heat lightly stir in cheese.