Soft Scrambled Eggs with Oven Roasted Potatoes

The best Scrambled Eggs with Oven Roasted Onion and Chive Potatoes! A dreamy breakfast with a soft scrambled eggs recipe and heavenly roasted potatoes. 

This post in partnership and sponsored by The Little Potato Company as part of their Brand Ambassador Program. We only support brands we love and cook with at home.

Fine, fine breakfast looking right at you. This Scrambled Eggs recipe with Roasted Potatoes comes together with minimal ingredients and quickly. Plus, like my Healthy Potato Cobb Salad recipe, I’ve got lots of tips to make sure these eggs get cooked perfectly. 

These soft scrambled eggs get a tasty match with The Little Potato Company’s Onion and Chive Oven | Grill Ready fresh Creamer potatoes. The Onion and Chive seasoning is a dreamy Spring pairing and make these scrumptious Little potatoes a snap to make. Simply remove seasoning pack and toss with some olive oil and seasoning – they roast away in the oven getting crispy, leaving us time to scramble those eggs. 

What makes these the best scrambled eggs? Seasoning and texture. Eggs are often not seasoned properly and it definitely misses the flavour potential eggs are capable of. Here I’ve added some salt, pepper, and touch of the Onion and Chive seasoning from the Oven | Grill Ready Creamer potatoes. The seasoning takes the eggs from yum to wow! The Onion and Chive flavour is perfect for Spring, although any flavour from The Little Potato Company’s Oven | Grill Ready line will work well for this breakfast recipe. 

When I make this scrambled eggs recipe on the regular I will either add a pinch of dried thyme or dried basil to enhance the flavour profile if I don’t have any Oven | Grill Ready Creamer potatoes on hand. My picky eater won’t eat scrambled eggs unless they are seasoned well.  

And then there’s texture. For my kids, a soft scramble works best and they like it when the eggs are in smaller pieces as they aren’t big fans of chunky dry scrambled eggs. I usually use a tall small whisk or a small salad fork to whisk eggs to maintain this type of texture. A smaller whisk is also easier for kids to handle if helping out. 

Scrambled Eggs is one of our favourite breakfasts because we can easily get the kids involved in the cooking process. Counting the eggs, whisking, adding the seasoning to the fresh Creamer potatoes, and even whisking while the eggs as they cook (age appropriate task) all get kids in the kitchen and to be honest, more likely to eat whatever we’re making.

More scrambled egg recipes (that go well with oven roasted Creamer potatoes too):

• Portobello Mushroom Baked Eggs
• Hawaiian Scrambled Eggs
• Easy Mexican Migas Recipe
• Scrambled Eggs with Mushrooms and Onions

5 from 3 votes

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Soft Scrambled Eggs with Oven Roasted Potatoes

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

The best Scrambled Eggs with Oven Roasted Onion and Chive Potatoes! A delicious way to breakfast or brunch and comes together in about 25 minutes. 

Course: Breakfast

Cuisine: American

Keyword: best scrambled eggs recipe, easy breakfast idea, soft scrambled eggs recipe

Servings: 2 servings

Author: Samantha

Ingredients

• 1 lb Little Potato Company's Onion and Chive Oven Ready Potatoes, quartered
• 3 tbsp olive oil, divided
• 6 large eggs
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/2 tsp fresh ground black pepper

US Customary - Metric

Instructions

Oven Roasted Potatoes:

1. The best Scrambled Eggs with Oven Roasted Onion and Chive Potatoes!

2. Remove plastic cover and seasoning pack from package. Toss 1/2 seasoning pack and 2 tbsp olive oil in tin base of package. Bake for 25-30 minutes or until potatoes are cooked through and starting to brown. 

3. Remove from oven and add remainder of the seasoning pack and mix together. Top with eggs and serve. 

Soft Scrambled Eggs:

1. In a medium bowl whisk together eggs, salt*, pepper, and 1/2-1 tsp of seasoning pack (if desired). 

2. Heat remaining 1 tbsp of olive oil and 1/2 tbsp of unsalted butter in a medium saucepan over medium-low heat. Once warm** add whisked egg mixture to the pan. 

3. Whisk or stir using a small fork every 1-2 minutes until eggs are starting to lump, but remain runny, for approximately 10-15 minutes. Add remaining 1/2 tbsp of butter and whisk to incorporate. 

4. Serve scrambled eggs over roasted potatoes and top with chopped chives and/or sour cream if desired. 

Recipe Notes

* Eggs are always under seasoned in my opinion. The key to getting my picky to eat scrambled eggs was to ensure that they had just a touch of added salt and fresh ground pepper. 

** The scrambled eggs are more likely to stick to the pan if the pan is not preheated properly. Wait until the butter is sizzling (not browning, but heated) before adding whisked eggs.

Enjoy! xo