Tin Roof’s Big Breakfast Recipe

Peel and dice potatoes into 1/2-inch cubes; place in a bowl of cold water to remove starch. Mince chives. Dice onion and green pepper. Bring ingredients for each station close at hand.

Preheat oven to 200°F (95°C) and place a baking sheet inside to keep cooked items warm.

Pan-fry method

Place a large skillet over medium heat. Add bacon slices in a single layer (work in batches if needed). Cook 4–6 minutes per side until crisped to your liking. Transfer cooked bacon to a paper towel-lined plate and keep warm on the baking sheet in the oven.

Reserve 1–2 tablespoons of bacon fat in the pan if you like the flavor; otherwise discard and wipe the pan clean for potatoes.

Drain the diced potatoes and pat very dry with a clean kitchen towel or paper towels — dryness helps them brown.

Heat a large skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When shimmering, add the diced potatoes in an even layer. Let cook undisturbed 4–5 minutes to develop a golden crust.

Toss potatoes, then add diced onion and green pepper. Continue cooking, stirring every 2–3 minutes, until potatoes are tender and browned, about 10–12 minutes total.

Season with smoked paprika, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Transfer potatoes to the oven to keep warm while you finish eggs and toast.

In a medium bowl, crack 6 eggs and add 1 tablespoon milk or half-and-half, 1 tsp salt, and 1/2 tsp pepper. Whisk vigorously until fully blended and slightly frothy — this helps create creamy curds.

Heat a nonstick skillet over low to medium-low heat and add 1 tbs unsalted butter. Swirl to coat and let the butter foam but not brown.

Pour the eggs into the pan. Using a silicone spatula, gently stir and fold the eggs continuously, scraping the bottom and sides. Keep the heat low so the curds remain soft and creamy. When eggs are mostly set but still slightly wet (about 3–4 minutes), remove from heat.

Immediately stir in the minced chives and adjust salt/pepper if needed. The eggs will finish setting from residual heat. Keep warm in the oven if desired for up to 5 minutes.

While the eggs finish, toast the bread slices in a toaster or in a skillet with 2 tbs softened butter until golden and crisp, about 2–3 minutes per side in a skillet or until desired in a toaster.

Spread jam on toast or serve jam on the side. Keep toast warm in the oven briefly if plating all together.

Divide creamy scrambled eggs among 2 plates (approx. 3 eggs per serving). Add a generous scoop of country potatoes and 3 slices of bacon per plate.

Place 2 slices of buttered toast with jam on the side. Sprinkle extra chopped chives over the eggs and potatoes for color and flavor.

Serve immediately while hot.