Brunch Special Recipe

Whisk

Crack the eggs into a medium bowl. Add the milk, 1/4 tsp kosher salt and 1/4 tsp black pepper. Whisk vigorously until blended and slightly frothy (about 30–45 seconds).

Preheat pan

Place a nonstick skillet over medium-low heat and add 1 tablespoon butter. Let butter melt and foam but not brown, about 30 seconds.

Cook eggs

Pour eggs into the skillet. Let them sit undisturbed for 10–15 seconds until edges start to set. Using a silicone spatula, gently push cooked edges toward the center, tilting the pan so uncooked egg runs to the edges. Continue folding every 10–15 seconds until eggs are mostly set but still glossy and slightly runny — about 3–4 minutes total over medium-low heat.

Finish

Remove skillet from heat when eggs reach desired doneness (carryover heat will finish them). Stir in remaining 3/4 tsp kosher salt, remaining 1/4 tsp black pepper and the chopped chives. Add remaining 1/2 tablespoon of butter and fold to combine. Keep warm.

Par-cook potatoes

Place diced potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and simmer 4 minutes — just until the outside starts to soften. Drain well and let steam-dry for 2–3 minutes.

Crisp potatoes

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering, add potatoes in a single layer (work in batches if needed). Let cook undisturbed 3–4 minutes until bottoms are golden and crisp. Flip pieces and cook another 3–4 minutes.

Season

Reduce heat to medium. Sprinkle smoked paprika, garlic powder, 3/4 tsp kosher salt and 1/2 tsp black pepper over potatoes. Toss and continue cooking 2–3 minutes so spices bloom and potatoes finish crisping. Stir in chopped parsley. Transfer to a warm plate and keep warm until serving.

Dress tomatoes

In a small bowl combine 1 teaspoon olive oil, 1 teaspoon balsamic vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Drizzle over halved tomatoes and let sit 2–3 minutes to macerate.

Wilt spinach

Heat a small sauté pan over medium. Add the baby spinach and wilt for 30–45 seconds, tossing once. Remove from heat and toss with the dressed tomatoes and torn basil. Keep warm.

Toast bread

Toast slices to desired darkness in a toaster or under broiler. Spread softened butter on hot toast so it melts in. Keep warm.

Prepare add-ons

If using bacon, cook in a skillet over medium heat until crisp, about 8–10 minutes, turning once. For sausages, cook over medium heat until browned and cooked through, about 10–12 minutes. If using cheese, sprinkle shredded cheese over the hot scrambled eggs just after removing from the heat so it melts.

Divide scrambled eggs evenly among four plates (or two large plates), add a generous scoop of crispy potatoes, a portion of herbed tomatoes and wilted spinach, and two slices of buttered toast per serving. Add bacon or sausage and sprinkle cheese over eggs if using. Finish with an extra grind of black pepper and a few basil leaves or extra chives for garnish.