the ultimate scrambled egg breakfast – soft scrambled eggs, crispy bacon, roasted potatoes & caramelized onions, jammy toast, and an herb sauce to bring it all together
¾ lb mixed fingerling potatoes, scrubbed + halved
4 strips raw bacon
2 small spring onions (or 2 small shallots), thinly sliced
½ cup packed parsley leaves, minced
1 tbsp minced chives
1 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp butter
freshly cracked black pepper
2 slices sourdough bread, toasted
softened butter & jam
Preheat the oven to 400°F. Place the potatoes onto a half sheet pan. Drizzle with olive oil and toss to coat. Spread the potatoes out into an even layer on one half of the pan, halved-side down. Season with a good pinch of salt. Roast for 15 minutes.
Evenly distribute the sliced spring onions over the potatoes. Drizzle with a little more olive oil. Lay the bacon strips out onto the other half of the pan. Continue to roast for 20 more minutes, or until the potatoes are golden and tender & the bacon is crisp.
Meanwhile, combine the parsley, chives, vinegar, and olive oil in a small bowl. Mix well and season with a pinch of salt.
Crack the eggs into a mixing bowl. Right before the potatoes and bacon are done, heat a 10” nonstick skillet over medium heat. Add the butter and let melt. Whisk the eggs vigorously until foamy. Add them to the skillet. Drop the heat to low and gently cook the eggs until softly scrambled, using a wooden spoon to make “ripples” in the eggs as they cook. Season with a pinch of salt.
Plate the eggs and potatoes with a generous spoonful of the herb sauce over top. Season with freshly cracked black pepper. Serve with the bacon and jammy, buttered toast alongside.