3.2 10

Scallion Scrambled Eggs with Potato Chips

  • Total Time:
  • Servings: 2

To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips.

KEY: American, Basic/Easy, Fast, Vegetarian, Breakfast, Brunch

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  • 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 this recipe

  1. 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.

Suggested Pairing

A refreshing, versatile sparkling wine such as Prosecco.

Contributed By Photo © Christina Holmes Published April 2014

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460216 recipes/scallion-scrambled-eggs-with-potato-chips 2014-03-11 Hugh Acheson american|2|basic-easy|fast|vegetarian|breakfast|brunch april-2014 recipes,scallion-scrambled-eggs-with-potato-chips 460216