Buttered Potatoes with Scrambled Eggs

To make buttery potatoes with scrambled eggs, start by peeling and chopping 4 cups of potatoes into small cubes. Boil them in salted water until tender, then drain and return them to the pot. Add 2 tablespoons of butter, 1 teaspoon of salt, and 1 teaspoon of pepper, tossing until well coated. For the scrambled eggs, whisk together 4 eggs, 1 tablespoon of milk, 1 teaspoon of salt, and 1 teaspoon of pepper. Melt 1 tablespoon of butter in a non-stick skillet over medium heat, pour in the egg mixture, and gently stir until softly scrambled. Serve the buttery potatoes topped with the scrambled eggs.

Yes, you can easily make buttery potatoes with scrambled eggs dairy-free. Substitute the butter with a dairy-free alternative like olive oil or vegan butter. For the scrambled eggs, you can use a plant-based milk such as almond or soy milk instead of regular milk. This way, you can enjoy a delicious and healthy dish while accommodating dietary restrictions.

To store leftover buttery potatoes and scrambled eggs, let them cool to room temperature, then transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. When reheating, you can use a microwave or a skillet over low heat. If the potatoes seem dry, add a little butter or oil while reheating to restore their creaminess.

Buttery potatoes with scrambled eggs make a great base for a hearty breakfast or brunch. You can pair them with fresh fruits like sliced avocado or tomatoes for added nutrition. For a more filling meal, consider adding a side of sautéed greens or a simple salad. A slice of whole-grain toast or a bagel can also complement this dish nicely.

If you don't have potatoes on hand, you can substitute them with sweet potatoes or even cauliflower for a lower-carb option. Instead of eggs, you can use tofu for a vegan scramble. For the milk, any plant-based milk works well. Feel free to adjust the seasonings to your taste, adding herbs or spices like paprika or chives for extra flavor.