Scallion Scrambled Eggs with Potato Chips


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

Scallion Scrambled Eggs with Potato Chips
Photo: © Christina Holmes
Total Time:
15 mins


  • 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


  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.

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