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

Hugh Acheson
April 2014

Gallery

© Christina Holmes

Recipe Summary

total:
15 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Suggested Pairing

A refreshing, versatile sparkling wine such as Prosecco.

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