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Scallion Scrambled Eggs with Potato Chips
© Christina Holmes

Scallion Scrambled Eggs with Potato Chips

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

  1. 4 large eggs
  2. 1 tablespoon water
  3. 1/4 teaspoon kosher salt
  4. Freshly ground pepper
  5. 1 tablespoon unsalted butter
  6. 4 scallions, thinly sliced
  7. Kettle-cooked potato chips, for garnish
  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.