Sometimes you’re on the road or blessed with time in the morning and you stop in a nice hotel or cafe. They have these amazing light fluffy eggs and crispy potatoes that make you wonder why you don’t do this yourself. In culinary school eggs were one of the first things we covered, and I’d been shocked to realize all the mistakes my family and I had been making all our lives. French technique believes in perfectly fluffy slightly runny eggs.  Truth be told, overdone fried eggs are still a guilty pleasure of mine. However, French-style scrambled eggs are masterful if you have but the courage to take a few bites and give me your trust.

 

5 eggs

1/3 cup whole milk

coarse salt

cracked pepper

2 tbsp butter

 

Whisk together everything except the butter aggressively for a minute or more. Set a burner to medium low and melt the butter in it, then pour in the egg mixture and stir continuously with a rubber spatula. When solids begin to form fold them constantly like whipped cream. Just when all of the liquid egg is gone, remove the pan from the heat and leave them to finish cooking from the carryover heat for 3-5 minutes. You will likely think they aren’t done yet when you remove them from the heat, but they should be perfectly bright yellow with no brown. Top with Tabasco, goat’s cheese, parsley or whatever you desire.

Don’t forget those crispy potatoes. These savory butter morsels are tender and crunchy with a delightful garlic kick. They are so easy to make too, so long as you avoid major pitfalls. Always start with a hot, hot pan, and don’t overcrowd it. Everything should touch the pan surface, even if you make a few separate batches.

 

 

2 to 3 Idaho, baking, or russet potatoes

3 cloves garlic, minced

1 banana pepper, diced

½ yellow onion diced

4 tbsp butter

salt, pepper, cilantro to taste

 

Place a pan on high heat and combine veggies in a bowl, squeeze half a lemon over the top, and season. Toss to combine. Melt your butter in the hot pan and add potatoes and veggies making sure not to over crowd. Gently stir and toss occasionally until the potatoes are brown. Place finished potatoes in a strainer until ready to serve.

Finally, a breakfast sip, just in case your morning wasn’t decadent enough. This is from my favorite writer, amazing drink archeologist Jeff Berry and his book Sippin Safari. This book not only contains delicious lost recipes but rich amazing history about bar culture of the 30s thru 60s and the star-surrounded war heroes that staffed them. Originally it was made by Donn Beach and is so super easy. 

 

½ oz simple syrup

1 oz dark Jamaican rum

1 ½ oz milk

fresh grated nutmeg

 

Shake together liquids and strain into a chilled cocktail or coupe glass. Top with grated nutmeg and serve.

Well, there you go.  This is one of those dynamite breakfasts your guests won’t believe is before them. And you’ll be dreaming about those eggs for dinner, too. Meals like this are all about perfecting the basics. If you can make scrambled eggs the right way, you can make so, so many things.