Signature Scramble Recipe

Parboil or microwave the cubed potatoes for 5 minutes until just tender but not falling apart. Drain and pat dry with a towel.

Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil. When shimmering, add the dried potatoes in a single layer. Let cook undisturbed 3–4 minutes to develop a crust.

Toss and continue to cook, 6–8 minutes, until golden and crisp. Sprinkle smoked paprika, garlic powder, dried thyme, 1/2 tsp salt and 1/4 tsp pepper; stir to coat. Keep warm on low while you finish other components.

Bacon

If using bacon, cook in a skillet over medium heat 4–6 minutes per side until crisp. Transfer to paper towel to drain and keep warm.

Chicken Sausage

Cook chicken sausage over medium heat 8–10 minutes, turning frequently, until internal temperature reaches 165°F (74°C). Slice or serve whole.

Chorizo

Cook ground chorizo in a skillet over medium heat, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed and keep warm.

Tofu

For tofu, heat 1 tsp olive oil in a skillet over medium-high heat. Add crumbled tofu, season with 1/8 tsp salt and 1/8 tsp pepper, and cook 4–6 minutes until lightly browned. Keep warm.

Heat 1 tbsp olive oil in a medium nonstick skillet over medium heat. Add diced onion and red pepper; sauté 3–4 minutes until softened.

Add diced zucchini and minced garlic; cook 2–3 minutes until zucchini begins to brown. Stir in chopped spinach and cook 1–2 minutes until wilted. Season with 1/2 tsp salt and 1/4 tsp pepper. Transfer vegetables to a plate and keep warm.

Crack the 6 eggs into a medium bowl. Add 1 tbsp milk, 3 tsp salt and 1 tsp pepper. Whisk gently until blended but not foamy.

In a clean nonstick skillet over medium-low heat, melt 1 tbsp unsalted butter until foaming. Pour in the eggs and let sit 15–20 seconds until edges just set.

Using a spatula, push eggs from the edges toward the center in slow folding motions, creating large soft curds. Continue gently folding and letting eggs rest between folds until mostly set but still moist, 2–3 minutes total.

Fold in the cooked seasonal vegetables and reserved protein choice (chopped bacon, sliced sausage, chorizo, or tofu). Cook 30–60 seconds more just to combine and warm through. Taste and adjust seasoning. Remove from heat and stir in sliced chives.

While eggs are finishing, toast 2 slices sourdough in a toaster or in a skillet with 1 tsp butter/olive oil until golden and crisp.

Plate: divide breakfast potatoes between two plates, place a portion of the scramble alongside, add the toast, and top with microgreens or baby arugula if using. Serve hot with hot sauce on the side.