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.
Equipment
- medium bowl
- whisk
- baking sheet
- 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
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Instructions
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Make the Oven Roasted Potatoes
Pre-heat oven to 425°F.
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Step 2
Cut the potatoes in half and then spread the cut potatoes out on a large baking sheet.
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Step 3
Drizzle the 2 Tbsp olive oil over the potatoes and toss to coat.
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Step 4
Roast for 25 to 30 minutes or until potatoes are cooked through and starting to brown.
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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).
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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.
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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.
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Step 8
Remove potatoes from oven and top with eggs, chives, and sour cream if desired.
