Eggs With Fruit Or Potatoes And Toast Recipe

Parboil potatoes

Place halved potatoes in a medium pot and cover with cold water by 1 inch. Add 0.25 tsp salt. Bring to a boil, then simmer 8–10 minutes until just tender when pierced with a fork. Drain and let steam-dry for 2 minutes.

Roast / pan-fry potatoes

While potatoes parboil, heat 1 tbs olive oil and 1 tbs butter in a large nonstick or cast-iron skillet over medium-high heat. Add drained potatoes cut-side down, sprinkle 0.5 tsp garlic powder, 0.5 tsp smoked paprika, 0.75 tsp salt and 0.25 tsp black pepper. Cook without moving 4–5 minutes to brown, then toss and continue cooking 4–6 minutes until golden and crisp. Reduce heat if browning too quickly. Keep warm in pan on very low heat while you cook eggs and toast.

Prepare fruit while potatoes would be cooking: place 250 g mixed fruit in a bowl. Drizzle 1 tsp lemon juice and 1 tsp honey or maple syrup, toss gently to combine. If using apple or pear, toss immediately to avoid browning. Sprinkle chopped mint if desired. Set aside chilled or at room temperature.

About 5 minutes before serving, toast 4 slices of bread to your preference in a toaster or under a broiler. Spread 2 tsp butter evenly over hot toast and keep warm on a plate.

Choose style

This recipe gives a basic method for scrambled eggs. If you prefer fried, poached, or sunny-side, follow your usual method and season similarly.

Make scrambled eggs

Crack 4 large eggs into a bowl. Add 0.5 tsp salt and 0.25 tsp black pepper. Whisk until combined and slightly frothy (about 20–30 seconds). Heat 1 tbs unsalted butter in a medium nonstick skillet over medium-low heat until melted and foamy but not browned. Pour eggs into pan. Let rest 10–15 seconds, then gently push eggs from the edges toward the center with a silicone spatula, forming large soft curds. Continue moving intermittently until eggs are mostly set but still slightly glossy (about 2–3 minutes). Remove pan from heat; residual heat will finish cooking. Taste and adjust seasoning. Sprinkle 1 tbs chopped chives, if using.

Divide eggs between two plates (about 2 eggs per serving). Add roasted potatoes to one side (or spoon the prepared fruit into a bowl or beside the eggs). Place two slices of buttered toast per plate. Serve immediately while hot.

Optional: add hot sauce, extra butter, or a dollop of yogurt alongside fruit for variety.