Scrambled Eggs Recipe

Parboil (optional for faster cooking)

Place potato cubes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook 5 minutes until just starting to soften but still firm. Drain and let steam-dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When the fat is hot and shimmering, add the diced onion and cook 2–3 minutes until translucent.

Add the potato cubes in a single layer. Let cook undisturbed 3–4 minutes to develop a golden crust, then stir or toss and continue cooking, turning every 2–3 minutes, about 10–12 minutes total until potatoes are tender and browned.

Stir in minced garlic, smoked paprika, dried thyme (or rosemary), salt, and pepper. Cook 1–2 minutes more until garlic is fragrant. Taste and adjust seasoning. Stir in chopped parsley if using. Reduce heat to low and keep warm while you cook eggs and toast.

If making bacon: place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook 5–8 minutes, flipping occasionally, until crisped to your liking. Transfer to a paper-towel-lined plate to drain. If making sausages: heat a skillet over medium, add sausages (no oil if they have fat), cook 10–12 minutes, turning regularly until browned and cooked through (internal temp 160°F / 71°C). Keep warm.

Toast the sourdough slices in a toaster or in a skillet over medium heat with 1 tablespoon butter or a drizzle of olive oil, 1–2 minutes per side until golden and crisp. Keep warm or serve immediately.

Crack the eggs into a medium bowl. Add the milk or half-and-half, salt, and black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).

Heat a clean nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt and foam, ensuring it coats the pan evenly.

Pour the egg mixture into the skillet. Let the eggs sit undisturbed for 10–15 seconds until they just start to set at the edges.

With a silicone spatula, gently push the eggs from the edges toward the center, creating large soft curds. Continue gently moving the eggs every few seconds, scraping the skillet bottom, until the eggs are mostly set but still slightly glossy and moist, about 2–3 minutes total depending on heat and pan. Remove from heat just before they look fully dry — they will finish cooking from residual heat.

Stir in chopped chives if using and give a final seasoning check. Serve immediately alongside potatoes, toast, and bacon or sausage.