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 the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. 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