A dreamy breakfast with a soft scrambled eggs recipe and heavenly roasted potatoes.

Tip: Partially cook the Little potatoes in a microwave-safe container with a lid and a tablespoon of salted water for approximately 3 to 5 minutes. Drain and allow to cool.

Prep
5 mins
Cook
25 mins
Serves
2
Ingredients
6
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Equipment

  • medium bowl
  • whisk
  • baking sheet

Ingredients

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  • 1.5lb little potatoes
  • 3 Tbsp olive oil, divided
  • 6 large eggs
  • 1 Tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1 chive
  • optional sour cream

Instructions

  • Make the Oven Roasted Potatoes

    Pre-heat oven to 425°F.

  • Step 2

    Cut the potatoes in half and then spread the cut potatoes out on a large baking sheet.

  • Step 3

    Drizzle the 2 Tbsp olive oil over the potatoes and toss to coat.

  • Step 4

    Roast for 25 to 30 minutes or until potatoes are cooked through and starting to brown.

  • While potatoes are roasting, make the Soft Scrambled Eggs

    In a medium bowl, whisk together eggs, salt, pepper, and 1/2 to 1 teaspoon of the seasoning pack (if desired).

  • Step 6

    Heat remaining one tablespoon of olive oil and 1/2 tablespoon of unsalted butter in a medium saucepan over medium-low heat. Once warm, add whisked egg mixture to the pan.

  • Step 7

    Whisk or stir using a small fork every 1 to 2 minutes until eggs are starting to lump, but remain runny, for approximately 10 to 15 minutes. Add remaining 1/2 tablespoon butter and whisk to incorporate.

  • Step 8

    Remove potatoes from oven and top with eggs, chives, and sour cream if desired.