A breakfast that will rub you the right way.Gather Journal Soft and Slow Scrambled Eggs & Roasted Cherry Tomatoes with Duck Fat Potatoes
Studies have found that when you read yellow highlighted text, you are more likely to remember it. We like to think eating a perfect yellow plate of food—say, fluffy eggs, golden tomatoes, and duck fat potatoes fried to a burnished bronze—will prove just as memorable.
Preheat oven to 300°F. Arrange tomatoes on a baking sheet cut-sides up. Sprinkle with thyme and salt, and drizzle with oil. Bake until just shriveled, about 1¼ hours.
Before serving, whisk together eggs, milk, and ¼ tsp salt. Melt butter in a large, heavy skillet over medium-low heat. Cook eggs, stirring continuously, until just scrambled but still soft, loose, and slightly wet, about 8 minutes. Be careful not to overcook! Eggs will continue to cook slightly when removed from heat.
Serve eggs immediately (sprinkled with chives if you’d like) along with roasted tomatoes and buttered toast.
Duck Fat Potatoes: Place 1½ lbs Yukon Gold potatoes (about 3 large), peeled and cut into 1-inch chunks, in a large saucepan and cover with 2″ of cold water. Salt generously. Bring to a boil, then simmer until potatoes are just tender but retain their shape, about 8-10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. In a large heavy skillet, melt ¼ cup duck fat over medium heat. Add potatoes and increase to medium-high. Fry, turning occasionally, until golden, about 15-20 minutes. Transfer with a slotted spoon and toss with 1 Tbsp finely chopped parsley and flaky sea salt. Serve immediately.