Sometimes you just want the a classic breakfast like this one with egg scramble, potatoes and bacon.
I’ve come to realize that I’m more of an omelette person than I am an egg scramble person. Granted, I like both, but omelettes are great in that you can pretty much add anything in you like and just cook it all in one pan.
Of course, there are some exceptions, like this soft and cheesy scramble that we love to make.
These scrambled eggs are as basic as you can get. Just scramble the eggs in a bowl with a touch of your choice of milk and pour in hot pan with oil and butter and cook low and slow.
Patience is key here. Let the eggs do their thing while all you need to do is slightly stir and let them know you love them.
I like my scrambled eggs in larger pieces rather than chopped up. I like them to be light and fluffy. I don’t even add any seasonings until after they are done.
On this day, we ate the eggs with plenty of melted cheese over fresh spinach, some quick crispy potatoes, crispy bacon and half of a grapefruit.
The potatoes are quick because you simply chop them up them low fry them in a pan while you ready everything else.
Hungry for breakfast yet?
Soft Scrambled Eggs with Quick Crispy Potatoes
- SERVES: 2
- TOTAL TIME: 35 MIN
- 4 large free-run, organic eggs
1 tbs olive oil
1/4 cup cheddar cheese, sliced or shredded
1 medium sweet potato, peeled & cubed
1 medium red potato, peeled & cubed
2 tbs coconut oil
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
salt & pepper to taste
2 handfuls handfuls fresh baby spinach, optional
crispy bacon for side, optional
1 grapefruit, halved, optional
Begin by preparing potatoes, if choosing to eat them. Add the chopped potatoes to a large, hot skillet with the coconut oil and saute in an even layer over medium heat. Allow to cook while you make the rest.
In a medium bowl, add eggs and a dash of milk, about 2 tbs and whisk together until smooth. Set aside.
Season the potatoes with the seasonings. Check potatoes and ensure they’re not, carefully flip them and allow to cook further, turn down heat if necessary.
Taste test the potatoes for seasonings. When your potatoes are cooked through and crispy, about about 20 min, pour your eggs into a medium hot pan with olive oil.
If making bacon, I find the best way is cook the slices in a skillet over medium heat until both sides are browned, then just before they are fully cooked (with some pieces of white fat left) remove from pan and set on a paper towel. About 8 minutes.
Let them sit until the outsides are cooked and it started to bubble, about 1 minute. Then take a rubber or regular spatula and slowly pull the egg from one side towards you in smooth paths. Slowly continue this method until the eggs are cooked and they resemble a bigger cooked scramble then break up into pieces as you desire. Melt in cut or shredded cheese if you wish and let melt.
Serve the eggs over the fresh spinach, alongside the potatoes and with bacon and a half of grapefruit. Enjoy your breakfast!
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