- 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
- 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.