To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips.
Plus: Brunch Recipes
4 large eggs
1 tablespoon water
1/4 teaspoon kosher salt
Freshly ground pepper
1 tablespoon unsalted butter
4 scallions, thinly sliced
Kettle-cooked potato chips, for garnish
How to Make It
In a medium bowl, beat the eggs with the water, salt and a generous pinch of pepper. In a small nonstick skillet, melt the butter. Add the scallions and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Add the eggs and cook over moderately low heat, stirring to form small curds, about 2 minutes. Transfer the scrambled eggs to 2 plates and garnish with potato chips; serve right away.
A refreshing, versatile sparkling wine such as Prosecco.
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