Ackee & Scrambled Eggs Plate

Instructions

Step 1. Place the potatoes in a saucepan and cover with salted water.

Step 2. Bring to a boil and cook for 15 to 20 minutes, or until fork-tender. Drain and keep warm.

Step 3. In a bowl, whisk together the eggs, milk, salt, and black pepper.

Step 4. Heat the butter in a nonstick skillet over medium heat.

Step 5. Add the diced onion and bell pepper and sauté for 2 to 3 minutes until softened.

Step 6. Stir in the Scotch bonnet pepper if using and cook for 30 seconds.

Step 7. Add the ackee and gently stir, being careful not to break it apart too much.

Step 8. Pour the egg mixture into the skillet and cook over medium-low heat.

Step 9. Stir gently until the eggs are soft, fluffy, and fully cooked.

Step 10. Remove from the heat and fold in the chopped parsley or cilantro.

Step 11. Arrange the boiled potatoes, avocado slices, tomato slices, and arugula on serving plates.

Step 12. Spoon the ackee and scrambled egg mixture onto the plates.

Step 13. Garnish with diced red bell pepper, fresh herbs, and freshly ground black pepper.

Step 14. Serve immediately while warm.

Storage and Reheating Tips

Store leftover ackee and eggs in an airtight container in the refrigerator for up to 2 days.

Keep the avocado, tomatoes, and arugula separate and prepare fresh when serving.

Reheat the ackee and eggs gently in a skillet over low heat or in the microwave at 50% power.

Boiled potatoes can be refrigerated for up to 4 days and reheated as needed.

Freezing is not recommended, as the texture of the eggs and ackee may deteriorate after thawing.