Soft Scrambled Eggs with Oven Roasted Potatoes
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.
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
Instructions
Oven Roasted Potatoes:
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The best Scrambled Eggs with Oven Roasted Onion and Chive Potatoes!
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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.
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Remove from oven and add remainder of the seasoning pack and mix together. Top with eggs and serve.
Soft Scrambled Eggs:
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In a medium bowl whisk together eggs, salt*, pepper, and 1/2-1 tsp of seasoning pack (if desired).
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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.
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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.
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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.