This breakfast is just eggs and potatoes, but changing a couple of techniques completely changes the experience.
Milk (or cream)
Cheese (parmesan works well)
Salt (to taste)
Pepper (to taste)
Start by making the tuiles. To do so, peel and grate a potato or two, then sauté small portions in a bit of olive oil. Try to flatten them to as close to one layer of potato as possible, and cook them until they’re golden brown on both sides.
To make the eggs, just crack a couple of eggs into a warm pan with a bit of butter. Add a bit of milk, and stir continuously. Remove the eggs from the heat as needed, and when they are almost the consistency that you’re looking for, add a bit of cheese, salt, and pepper. Remove the eggs from the heat and add chopped chives.
Serve with more chives on top, along with chopped basil, and enjoy.