Southern Recipe

Preheat oven to 425°F (220°C). Toss the cubed russet potato with 1 tbsp olive oil, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.5 tsp kosher salt and 0.25 tsp black pepper until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, flipping once halfway through, until golden brown and crisp on the edges. Keep warm or lower oven to 200°F to hold.

In a small bowl combine 1/2 cup pico de gallo or prepared salsa with 1 tbsp chopped cilantro and 1 tsp fresh lime juice. Taste and adjust salt or lime as needed. Set aside at room temperature.

In a medium bowl crack 4 large eggs and add 2 tbsp whole milk, 0.5 tsp kosher salt and 0.25 tsp black pepper. Whisk until homogenous and slightly frothy.

Heat a 10-inch nonstick skillet over medium heat and add 1 tbsp unsalted butter. When butter foams, add the 0.5 diced yellow onion and sauté 2–3 minutes until translucent.

Add the chopped jalapeño and cook 1 minute more to release aromas. Add the chopped spinach and cook until wilted, about 1–2 minutes. Season mixture lightly with a pinch of salt.

Pour the egg mixture into the skillet over the vegetables. Let eggs set at the edges for 15–20 seconds, then using a spatula gently stir or fold to scramble, cooking to soft curds — about 2–3 minutes total depending on heat. Immediately sprinkle 3 oz shredded ghost pepper cheddar over the eggs and fold once so it melts into the curds. Remove from heat just before fully firm; residual heat will finish cooking.

While eggs are cooking (or in a toaster), toast 2 slices of your selected bread until golden. Brush each slice lightly with 1 tsp butter or olive oil.

Divide the scrambled eggs with ghost pepper cheddar between the two slices of toast or serve eggs alongside the toast, as preferred.

Plate the roasted breakfast potatoes next to the toast and eggs. Spoon the prepared salsa over the eggs or serve on the side. Garnish with optional extra jalapeño slices and extra cilantro if desired.

Serve immediately while potatoes are hot and cheese is melty.