Scrambled Eggs Recipe
With roasted potatoes
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Ingredients
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Eggs
Roasted Potatoes
To Serve (optional)
Method
Roasted Potatoes
Season potatoes
In a bowl, toss the cut potatoes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried thyme (or rosemary), 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Roast
Spread potatoes in a single layer on a rimmed baking sheet (use parchment or a light coating of oil). Roast for 25–30 minutes, turning once halfway through, until golden-brown and crisp on the edges and tender when pierced with a fork.
Eggs
Beat eggs
Crack 6 large eggs into a medium bowl. Add 3 tbs milk or half-and-half, 3 tsp salt, and 1 tsp black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).
Heat pan and melt butter
Place a nonstick skillet over medium-low heat and add 2 tbs unsalted butter. Allow the butter to melt and foam but not brown; reduce heat if it starts to sizzle strongly.
Cook eggs gently
Pour the beaten eggs into the skillet. Let them sit undisturbed for about 10–15 seconds until the edges just begin to set. Using a heatproof spatula, gently push the eggs from the edges toward the center in slow sweeping motions, forming large soft curds. Continue to cook, folding and stirring every 10–15 seconds. Keep the heat low to avoid overcooking. Total cooking time should be about 3–5 minutes depending on your stove and pan.