Scrambled Eggs and Chips Recipe

Scramble your eggs and throw in some potato chips, because why not?
December 13, 2016, 8:56pm

Servings: 1
Prep: 3 minutes
Total: 5 minutes

Ingredients

3 large eggs
1 tablespoon unsalted butter
kosher salt and freshly ground black pepper, to taste
1 (1 1/2-ounce) bag plain chips, preferably Lays Original Chips
2 slices whole wheat bread
hot sauce
mayonnaise, optional
olive oil (only if you can remember the last drink you had)

Directions

1. FOR A SUPER BAD HANGOVER: Crack the eggs into a bowl. Beat with a fork until they are all homogeneous (one color).

2. In a nonstick skillet, melt the butter. When it starts to coat the bottom, add the eggs. Turn the heat to medium and season with salt and pepper. Stir until eggs start to set. When they set, pull the pan from the heat, open the bag of chips, and crush them in the bag. Dump it into the eggs, and stir until the eggs are set, but still runny. Transfer the eggs into the chip bag and let it sit.

3. Over a flame, toast the bread (or use a toaster). When bread is toasted, I tear it up and put it into the bag, hit the couch, douse it with hot sauce, and eat it straight outta the bag.

4. FOR A NOT SUPER BAD HANGOVER: Crack the eggs into a bowl. Beat with a fork until they are all homogeneous (one color). In a nonstick skillet melt the butter. When it starts to coat the bottom, add the eggs. Turn heat to medium and season with salt and pepper. Stir until the eggs start to set. When they set, pull the pan from the heat, open the bag of chips, and crush them in the bag. Add chips to the eggs and turn the heat up to medium high. When eggs are set, use a plate to flip them. Add some olive oil and cook for 2-3 minutes. Flip again and cook for 2-3 minutes. Remove to a plate to eat. Toast bread using a toaster. Make a sandwich with hot sauce and mayo.