Scrambler Recipe

Preheat oven to 425°F (220°C). Toss halved potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 tsp salt and 1/4 tsp pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, stirring once halfway, until golden and tender.

Remove from oven and sprinkle with chopped parsley, if using. Keep warm while you finish eggs and toast.

While potatoes roast, heat a skillet or grill pan over medium-high heat or preheat toaster/oven to medium-high for 2–3 minutes.

Brush bread lightly with olive oil or spread butter on both sides. Toast to desired doneness (about 2–3 minutes per side on a hot pan, or 3–4 minutes in a toaster/oven) until golden and crisp.

If you like, spread remaining 1 tablespoon butter on hot toast immediately so it melts into the bread.

Crack 3 eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy, about 20–30 seconds.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Swirl to coat the pan and let butter foam but not brown, about 30 seconds.

Pour egg mixture into the skillet. Let sit undisturbed for 10–15 seconds, then using a silicone spatula gently pull the set edges toward the center, allowing uncooked egg to flow to the pan. Repeat, working the eggs into large soft curds. Cook slowly—total cooking time about 2–3 minutes—for creamy curds.

When eggs are mostly set but still slightly glossy, sprinkle shredded cheddar and chives over the top if using. Remove pan from heat and fold gently; residual heat will finish cooking the eggs without overcooking them.

Taste and adjust seasoning with a pinch more salt and pepper if needed. Keep warm until serving.

In a bowl, combine 2 cups field greens and 1/2 cup sliced seasonal vegetables.

Whisk together juice of 1/2 lemon, 1 tablespoon extra-virgin olive oil, 1/4 tsp salt and a pinch of black pepper. Drizzle over greens and toss gently to coat.

Taste and adjust seasoning. Serve the salad on the same plate as the eggs and potatoes or in a separate bowl.

Arrange two slices of toast on the plate. Place the scrambled eggs beside the toast, spoon the roasted Marigold potatoes next to the eggs, and add the dressed field greens to the side.

Garnish eggs with extra chives and a grind of black pepper. Serve immediately.