The Very Best Scrambled Eggs with Spicy New Potatoes

As kids, we looked forward to Sunday morning breakfast. My dad was the official scrambled egg chef. Aside from that and making salads, he had no culinary aspirations. His eggs were gently beaten so that the whites and yolks were almost combined, and he undercooked them just a tad—and overdid it on the butter. We thought his eggs were the very best.

These Spicy New Potatoes are perfect with good old scrambled eggs.

Spicy New Potatoes

• 24 small new potatoes, halved, boiled with a little salt until soft
• 1 T olive oil
• 2 onions, chopped
• 5 cloves garlic, chopped
• 1 t each turmeric powder, sea salt
• 1 T paprika
• freshly ground black pepper
• 1-2 green peppers, chopped
• 1 green chili, finely chopped, or 1/2 teaspoon chili powder or sauce
• 1 can whole plum tomatoes, roughly chopped (juices included)

Sauté onions in olive oil until softened and browned. Add the garlic and sauté for an additional 1-2 minutes. Add the turmeric, paprika, salt and pepper. Cook for 1 minute, then add tomatoes, chili and green pepper and cook for 3 minutes. Mix in the potatoes and cook, covered on low, for 3 minutes. Serves 6.

The Very Best Scrambled Eggs

• 1 T unsalted butter
• 8 large eggs
• 1/4 c milk
• sea salt and freshly ground black pepper
• 1/4 c chopped herbs: dill, parsley or chives

Use a fork to beat eggs, yolks, milk, salt, and pepper just until eggs are blended.

Melt butter in 10 inch nonstick pan over medium-high heat, then tilt to coat pan. Add egg mixture, and, using a rubber spatula, gently scrape it along the bottom of the pan to turn the eggs until the eggs no longer run into the clearing. Add herbs and immediately reduce heat to low. Cook, turning gently for 30 to 60 seconds longer until the eggs are just slightly wet. Serve immediately. Serves 4-5.

The Very Best Scrambled Eggs with Spicy New Potatoes Print Ready Recipe

Final notes:

• I’m on a roll,—Caryn Roll that is. I found a good looking cauliflower recipe, credited to Dr. Joe Schwartz, on Caryn’s blog and adapted it to make this Spicy New Potato recipe. Thanks, everyone! Family gave two thumbs up—always a good sign!
• The eggs were inspired by Cook’s Illustrated and my dad.
• On a visit to the Monkland Street Festival last weekend, I stopped by Spice Station. I was blown away by the astonishingly delicious spice blends in dips, made with Sublime Flavors olive oil and balsamic vinegar. The Chimichurri was to DIE for! The owner of the spice store offers workshops and cooking classes at very reasonable rates. Now I know what I want for my birthday this year.
• What’s fruity, creamy, savory or boozy?

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