parmesan roasted breakfast potatoes and cheesy chivey scrambled eggs

if i’m being transparent with you all, i eat scrambled eggs in some way for dinner 2-3 nights a week. i’ve waffled between wondering if this is a sign of the sad pits of adulthood when effort to “make” something feels fleeting, or if its ingenuity at it’s best because eggs are really just a soft, protein vehicle for vegetables, sautéed greens, scooped gently on top of toast; and you can claim ‘breakfast for dinner!!!’ and everyone cheers.

personally, i will stick with the latter because breakfast for dinner is genius and always feels campy and fun, and once you usher in truly perfect scrambled eggs into your life, it’s an amazing call every time. gather a few donuts, slice a grapefruit, let’s get some pancakes going! go nuts, really.

today, however, we’re teaming our perfectly cheesy chivey scrambled eggs up with parmesan roasted breakfast potatoes (with bacon! because of course.) we’re doing a little bit of an italian twist and getting them extra crispy, and tossing them in cheese, tangy sundried tomatoes, and adding some brightness with fresh herbs and zest. if you need me i’ll be sipping my coffee slow and tucking into a plate of this all weekend long.

a few things before we get started:
- if you are vegetarian, skip the bacon, or play around with a vegan bacon (I have not tried this, but would assume it’ll work)
- if using dried herbs is easier for your life, halve the amount the recipe calls for as dried herbs are a little more intense
- ok, the eggs. RESIST THE URGE TO MESS WITH THE EGGS. the magic of perfect scrambled eggs is that they are barely, barely scrambled. looooow and sloooooow is the key to success here, and while waiting for them to cook all the way through can feel like a maddening exercise in patience, it is worth it. trust.
- the recipe will instruct you to push ribbons into the eggs. what I mean by this is that you’re going to gently push your spatula into the eggs, creating ribbony lines, rather than stirring in circles or physically ‘scrambling’ the eggs
- you will need a non-stick skillet (non-negotiable) and a rubber spatula is best (suggested, but not required.) you basically don’t want the eggs to be adhering to anything except the ghee/butter in the pan. this is also why we don’t crank the heat; the bottom layer of the eggs will just crust to the skillet.
- this is worth it! i trust you! you definitely, definitely got this!

parmesan roasted breakfast potatoes and cheesy chivey scrambled eggs
makes: 4 servings
prep time: 5 minutes
cook time: 30 minutes

for the potatoes:
1lb baby red potatoes, quartered
2tbsp olive oil
6 slices of bacon, chopped
1tbsp fresh thyme leaves
1c sundried tomatoes, sliced
1/2c (or more!) grated parmesan cheese
zest of 1 lemon
2tsp salt
2tsp black pepper

for the eggs:
8 eggs
1/4c grated parmesan cheese, plus more for serving
pinch of salt
pinch of pepper
1tbsp ghee or butter
1tbsp fresh chives, plus more for serving, chopped

preheat the oven to 425.
toss the potatoes in the olive oil, salt, and pepper, and lay evenly on a large baking sheet. bake for 10 minutes, then add the bacon to the baking sheet. give the potatoes a flip to help mix in the bacon, and roast for another 15-20 minutes until the edges of the potatoes begin to crisp and the centers are golden and soft, and the bacon is crispy.

once the potatoes are roasted and while they’re still hot, toss with thyme, sundried tomatoes, parmesan, and lemon zest. sprinkle a little extra salt and pepper, if you like.

meanwhile, heat the ghee in a large non-stick skillet (VERY IMPORTANT) over medium low. crack the eggs into a large bowl, and whisk with the parmesan, salt, and pepper. pour the eggs in the skillet. once you begin to see a little bit of the egg cooking, gently push ‘ribbons’ into the eggs. resist the urge to “scramble” the eggs; the more you mess with them, the tougher they will be. continue to gently push ribbons into the eggs every so often until more of the eggs cook through. they should be perfectly scrambled after about 12-15 minutes. (if you’re making less than 4 servings, the cook time will decrease. the more eggs you have, the longer this will take, and vice versa!) top with more chives and parmesan, and scoop them onto plates alongside the potatoes.