Brunch Recipe
Make Brunch Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Savory Scrambled Eggs with Herbs
Crispy Breakfast Potatoes
Quick Mixed Greens & Tomato Salad
Optional Finishing & Serving
Method
Savory Scrambled Eggs with Herbs
- 1
Beat and season
Crack the eggs into a medium bowl. Add the milk, 1/4 tsp of the salt and 1/4 tsp of the black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 30 seconds).
- 2
Preheat pan
Place a nonstick or well-seasoned skillet over medium-low heat. Add the 2 tbs unsalted butter and let it melt and foam but not brown (about 1 minute).
- 3
Cook gently
Pour the egg mixture into the pan. Let it sit undisturbed for 10–15 seconds, then using a silicone spatula gently push the eggs from the edges toward the center in slow, sweeping motions. Continue folding every 10–15 seconds, keeping the heat low so curds form slowly and remain creamy. Total cooking time: 3–5 minutes depending on desired doneness.
- 4
Crispy Breakfast Potatoes
- 5
Par-cook potatoes
If potatoes are raw and larger, place in a pot, cover with cold water, add 1 tsp salt, bring to a boil and cook for 6–8 minutes until just tender when pierced. Drain and let steam-dry for 2 minutes. If using already small baby potatoes, you can skip boiling and proceed to step 2.
- 6
Heat skillet
Place a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the butter begins to foam and the oil shimmers, add the potatoes cut-side down in a single layer (work in batches if needed).
- 7
Season and crisp
Sprinkle the garlic powder, smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and chopped rosemary or thyme evenly over the potatoes. Let them cook undisturbed for 4–6 minutes to develop a golden crust, then toss or turn and continue cooking another 4–6 minutes until evenly browned and tender inside.
- 8
Finish
Taste and adjust seasoning. Transfer to a serving bowl and keep warm while you finish the eggs and salad.
Quick Mixed Greens & Tomato Salad
- 9
Make dressing
In a small bowl whisk together 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.
- 10
Toss salad
Place mixed greens and halved cherry tomatoes in a large bowl. Drizzle the dressing over the greens and toss gently until evenly coated. Taste and adjust seasoning if needed.
Optional Finishing & Serving
- 11
- 12
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