The Ultimate Scrambled Egg Breakfast Recipe
Start your day with the ultimate scrambled egg breakfast featuring crispy bacon, roasted fingerling potatoes, and a zesty herb sauce. Perfect for a leisurely weekend brunch or a special morning treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Breakfast/Brunch
- Method: Roasting, Pan-Cooking
- Cuisine: American
- Diet: Meat
Ingredients
Scale
Fingerling Potatoes:
- 1 ½ lbs fingerling potatoes, halved
- olive oil
- kosher salt
Bacon:
- 12 oz raw bacon
Herb Sauce:
- 4 small spring onions (just the bottom bulb), thinly sliced (or 2 shallots)
- 1 cup packed parsley leaves, finely chopped
- 2 tbsp minced chives
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- kosher salt
Eggs:
- 10 eggs
- 2 tbsp butter
- freshly cracked black pepper
Serving:
- 4 thick slices sourdough bread, toasted
- softened butter & jam
Instructions
- Preheat the Oven: Preheat the oven to 400°F. Toss halved fingerling potatoes with olive oil and salt, then roast for 15 minutes.
- Prepare Bacon: Arrange bacon on a sheet pan with spring onions, drizzle with olive oil, and roast until crisp.
- Make Herb Sauce: Mix parsley, chives, vinegar, and olive oil. Season with salt.
- Scramble Eggs: Whisk eggs, cook in butter until softly scrambled. Season with salt.
- Serve: Plate eggs and potatoes, top with herb sauce. Serve with bacon and toast.
Notes
- For a vegetarian option, omit the bacon or replace it with a meat alternative.
- Adjust the herb sauce ingredients to suit your taste preferences.
- Feel free to add additional toppings like avocado or cheese.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 650 kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 400mg
Keywords: scrambled eggs, breakfast, bacon, potatoes, herb sauce, brunch, easy recipe
Find it online: https://maicook.com/the-ultimate-scrambled-egg-breakfast-recipe/