Recipes Scallion Scrambled Eggs with Potato Chips 2.0 (4,285) Add your rating & review To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips. Plus: Brunch Recipes By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is a Canadian-born chef and restaurateur. In addition to owning four restaurants in Georgia, he is a judge on the reality cooking competition series Top Chef, and an Iron Chef on Iron Chef Canada. Among Acheson's experiences is working for Chef Rob MacDonald at Ottawa's renowned Henri Burger restaurant where he acquired French etiquette, wine, and French cuisine, as well as serving as chef de cuisine at Mecca with Chef Mike Fennelly, as well as serving as opening sous chef at Gary Danko's restaurant, where he developed a love for simplicity, purity, and discipline. Food & Wine's Editorial Guidelines Updated on April 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 15 mins Yield: 2 Ingredients 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 Directions 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. Rate it Print