Ingredients:

• 5-6 – Garlic cloves, minced
• 2-3 – Large Potatoes, boiled and cooled at room temperature
• 1 tbsp – English Mustard paste ( or Dijon Mustard )
• 1 tsp – Butter ( you could use Olive oil as well, but Butter releases better flavors )
• 2 tbsp – Milk
• 1 tsp – Black Pepper, powdered
• Little Salt to taste ( I didn’t use any )
• For Scrambled eggs:
• 4 – eggs
• 1/2 cup – Potato Mash ( cooked )
• 1 – Large Onion, sliced
• 1 tbsp – Butter ( Or Olive oil )
• 2 tbsp – Milk
• Salt to taste

Method:

1. Preheat the oven at 180 degrees C.
2. Prepare the potato mash.
3. Peel and mash off the potatoes with your hands or use a potato masher.
4. Heat the butter in the pan, and roast minced garlic at low flame till it turns light brown.
5. Make sure to keep the flame low to get it evenly roasted.
6. Add mashed potatoes in it and mix very well so that the potato gets an even butter coating.
7. Add milk and combine well.
8. Then when it’s almost cooked ( will take 2-3 minutes on medium flame ), add mustard paste and again mix everything quite well.
9. At last, add salt ( if you want ), black pepper and keep it aside to let it cool down a bit.
10. This will yield in almost 2 cups cooked potato mash.
11. Now put the bread inside an oven.
12. Spread the garlic potato mash on the bread pieces evenly and generously.
13. Sprinkle the dried herbs over it and keep it in the oven for 7-8 minutes.
14. Prepare the scrambled eggs now.
15. Heat butter in a pan and saute onions till they turn brown.
16. Whisk eggs along with salt and milk for a minute to get it a bit frothy.
17. Add the whisked eggs to the pan and combine with the potato mash.
18. Keep stirring frequently for next 5-6 minutes on medium flame till the eggs get cooked and mix it with the potato mash.
19. Turn off the flame and keep it uncovered while our garlic breads are getting baked.
20. Serve both the things together hot with tea or coffee.
21. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur