[Photograph: Sydney Oland]
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Special equipment: 10 inch non stick skillet
serves makes 1 large omelet, serving 2, active time 20 minutes, total time 20 minutes
Melt 1 tablespoon of butter in the skillet over medium high heat. Add asparagus and toss to coat with butter, add 2 tablespoons water and cover. Let steam until asparagus are cooked to desired doneness, about 4 minutes. Season to taste with salt and pepper, remove from pan and reserve.
Add remaining butter to pan and place back over medium high heat. When butter has melted pour in beaten eggs. Using a rubber spatula gently loosen the edges of the egg as they set, tilting pan to allow liquid egg to run underneath. Once the eggs in center have just begun to set sprinkle crumbled goat cheese down center of omelet, then place asparagus over goat cheese and season eggs with salt and pepper. Cover pan with tight fitting lid, remove from heat, and allow residual heat to continue cooking eggs until almost completely set with just a thin layer of liquid egg on top (about 1 minute).
Fold sides of the omelet into the center to cover the filling. Gently slide onto a plate and sprinkle with chives. Serve immediately.
Note: Good quality store-bought ricotta can be used in place of homemade. Look for a brand with nothing but milk, salt, acid, or starter culture on the ingredients label, such as Calabro.
Recipe adapted from Dan Kluger's class at the New York Culinary Experience.
Special equipment: Cheesecloth, thermometer
serves serves 4
For the Ricotta:Pour milk and cream into a medium saucepan (liquid should come less than half way up side of pot). Heat over low heat, stirring constantly, until it registers 170°F on an instant read thermometer. Add kosher salt to taste. Add lemon juice and gently stir to combine. Mixture should immediately start forming small curds. Set aside and allow to rest for 10 minutes.
Line a fine mesh strainer with cheesecloth and set over a medium bowl. Pour milk mixture into strainer and allow to drain for 20 minutes. You should end up with between 1 and 2 cups fresh ricotta. Set aside while you make the sauce.
For the Sauce: Transfer tomatoes to a large bowl and mash with a potato masher until crushed. Heat olive oil in a medium saucepan over medium heat until shimmering. Add garlic and cook, stirring frequently, until soft and fragrant, about 1 minute. Add onions and cook, stirring frequently, until completely soft but not browned, about 4 minutes total. Add tomatoes and increase heat to high. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until reduced to 3 cups, about 8 minutes. Season to taste with salt, then stir in basil.
To Assemble: Adjust oven rack to lower-middle position and preheat oven to 400°F. Transfer tomato sauce to a 12-inch straight-sided sauté pan. Crack eggs directly onto surface of sauce then add ricotta in tablespoon-sized dollops around the eggs. Season eggs with salt. Place lid on pan and bake until eggs white are set but yolks are still runny, about 8 minutes (check every few minutes until done). Carefully remove pot from oven and sprinkle with grated cheese, torn basil leaves, and chili flakes. Season with coarse sea salt and freshly ground black pepper. Drizzle with more extra-virgin olive oil, and serve.
The following recipe is from the April 25 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
[Photograph: David Loftus]
These Toasts with Ramp Butter and Fried Quail Eggs from April Bloomfield's A Girl and Her Pig are yet another way to enjoy everyone's favorite fleeting spring vegetable. The butter in this recipe incorporates both the cooked bulb of the ramp and its tender, raw greens into a rich butter dressed up with capers, anchovies, lemon, and chiles.
Served on crusty slices of toast with a crisp-runny quail egg, the butter is downright fantastic. And luckily, this recipe makes enough butter that you'll be incorporating ramp butter into many meals to come.
What Worked: Adding a few anchovies to the oniony ramp butter is a genius move. Upping the umami factor works to up the tasty quotient.
What Didn't: No complaints, especially about the leftover ramp butter in the fridge.
Suggested Tweaks: No quail eggs? No problem; your run of the mill chicken eggs will do just fine. And there's no need to reserve this butter for toast. It also makes for a great pasta sauce or finisher for a grilled steak.
Reprinted with permission from A Girl and Her Pig by April Bloomfield. Copyright © 2012. Published by Ecco. Available wherever books are sold. All rights reserved.
serves serves 4, active time 30 minutes, total time 30 minutes
Pile the ramps on your cutting board so the bulb ends line up. Start by thinly slicing the bulbs, working your way toward the green leaves. After you’ve sliced the purple stems and reached the greens, make your slices even thinner. Gather the sliced bulbs and stems into a little pile. Set the greens aside for the moment.
Put 1 tablespoon of the butter in a sauté pan and set it over medium-high heat. Once it melts and froths, add the sliced ramp bulbs and stems (along with a five-fingered pinch of greens) and a sprinkle of salt. Cook, stirring often, until the ramps have a hint of brown, 2 minutes or so.
Scrape the ramps into a bowl and add the remaining 10 tablespoons butter, the anchovies, lemon zest, lemon juice, a glug of olive oil, a few crumbled chilies, and, if you fancy, a few twists of black pepper. Mash, toss, and stir the mixture with a fork or wooden spoon just until everything’s nicely mixed. Give the reserved ramp greens a brief chop, then stir them in. Have a taste. You should taste the gentle onion flavor of the ramps, a good bit of umami-saltiness from the anchovies, and brightness, not tartness, from the lemon. To me, this butter tastes like spring. You might want to add another 1/4 teaspoon salt or another brief squeeze of lemon. (You can refrigerate the butter for a day or two in a bowl, or roll it into a log, if you’re feeling fancy.)
Slather the toasts with the ramp butter (you’ll have extra butter; reserve it for another day).
Pour a glug or two of oil into a nonstick pan just large enough to hold the eggs comfortably (you can also fry them in 2 batches) and set it over medium-high heat. When the oil is barely smoking, crack the eggs into the pan. (it helps to insert the tip of a knife into the shell, though not so far in that you break the yolk.) You should hear spitting and sizzling when you add them. Cook them until the whites are set and golden brown at the edges but the yolks are still runny, about a minute. Top each toast with a quail egg and add a little sprinkle of salt. Serve straightaway.
[Photograph: David Loftus]
Asparagus, eggs, and prosciutto are the unofficial holy trinity of springtime cooking. And since these three are so well matched, figuring out how to prepare them isn't much of a issue. You could grill the asparagus, wrap it in prosciutto, and top it off with a poached egg, or throw these three guys in an frittata or a quiche. But if you really want to do right by your asparagus, eggs, and prosciutto, you'll want to give April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto a go.
Adapted from A Girl and Her Pig, the pudding is a silky, wobbly custard with just enough Parmesan and garlic. The asparagus is pan-charred and tossed with olive oil, lemon, and a bit of basil. Served alongside slices of nutty prosciutto with crusty slices of toast, this is the kind of dish that'll have you stocking up on asparagus all season long.
What Worked: This recipe is a keeper, another gorgeous way to enjoy eggs, asparagus, and prosciutto.
What Didn't: Not a thing.
Suggested Tweaks: Parmesan custard might just be the way to go with other favorite springtime veggies—hello ramps, fiddleheads, and favas.
Reprinted with permission from A Girl and Her Pig by April Bloomfield. Copyright © 2012. Published by Ecco. Available wherever books are sold. All rights reserved.
serves serves 4, active time 30 minutes, total time 1 hour
Make the pudding: Preheat the oven to 325°F. Combine the cream and milk in a measuring cup. Pour half of the mixture into a medium pot, add the garlic, Parmesan, and salt, and set the pot over medium heat. Let the liquid come to a simmer and cook for 1 minute, then turn off the heat. Blend the hot mixture until it is smooth.
Combine the egg yolk and the remaining cold cream mixture in a medium bowl and whisk really well. Whisk in the hot blended mixture.
Pour the mixture into a small (2-cup) gratin dish. Let it sit for a few minutes, skimming off the froth that develops on the surface with a spoon. Fold a small kitchen towel into a square, put it into a large baking dish, and set the gratin dish on top. Pour enough water into the pot to come to about an inch from the dish’s rim.
Carefully put the pot in the oven and cook just until the custard has set; it should be slightly firm around the edges but still wobbly in the middle. Remove the pot from the oven and let the custard cool in the water, then remove it. (You can refrigerate the custard overnight, if you wish. I like to serve it at room temperature.)
Make the asparagus: Heat the olive oil over medium heat in a heavy pan big enough to hold all the asparagus in one layer just until it begins to smoke. Add the asparagus to the pan, lining up the spears in the same direction. The oil should crackle and sizzle a bit. Give the spears a toss with tongs, sprinkle with a good pinch of salt, and spread out in one layer. Cook, turning the spears occasionally, until they’re golden brown in spots and tender but still snappy, about 6 minutes. Give one of the spears a squeeze—it should give just a little; it shouldn’t feel either very firm or mushy.
Just a minute before they’re done, sprinkle the basil over the asparagus and drizzle on a little more olive oil. Flip the spears with tongs and play with the basil a little, giving it time against the hot pan and then moving it back onto the asparagus. It’s nice if it gets just a little crispy.
Take off the heat and let the asparagus gently finish cooking in the heat of the pan, stirring now and then and sprinkling on a little more salt and maybe a splash of lemon juice, if you’d like, just until you can pick up a spear without scalding your fingers.
Serve the asparagus on a platter with the custard, prosciutto, and olive oil–lashed toasted or grilled bread alongside.
[Photograph: David Loftus]
It would be a tragedy to go to April Bloomfield's The Spotted Pig and not order at least one round of her exemplary Deviled Eggs. They're just too good not to try, at least once. The thing is, they're not all that far off from the basic recipe, mayo, mustard and paprika are all there, but Bloomfield's added a few tweaks that round out the flavor, giving them an eggy, tangy richness that makes them so irresistible.
A bit of crème fraîche, a tablespoon of Champagne vinegar, and flaky sea salt along with a sprinkle of chopped chives and chervil are the unexpected but absolutely spot on ingredients that make for some of our most often craved deviled eggs.
What Worked: There's a reason these deviled eggs have been on the menu at The Spotted Pig from day one, they're the ideal bar snack.
What Didn't: All clear, this is our go to deviled egg recipe from here on out.
Suggested Tweaks: If you're feeling fancy, you could add a bit of curry powder or smoked paprika.
Reprinted with permission from A Girl and Her Pig by April Bloomfield. Copyright © 2012. Published by Ecco. Available wherever books are sold. All rights reserved.
serves makes 12 deviled eggs, active time 30 minutes, total time 1 hour
Fill a medium pot at least halfway with water and bring to a boil over high heat. Use a slotted spoon to gently place the eggs in the water, and cook them for 10 minutes (set a timer). Drain the eggs and run them under cold water until they’re fully cool.
Lightly tap each egg against the counter to crack the shell all over, then peel them and pat them dry. Halve them lengthwise with a sharp knife.
Scoop the yolks into a small food processor. Add the mayonnaise and blend until smooth, then add the vinegar, creme fraiche, and mustard and blend again. Have a taste and season with salt.
For really pretty eggs, feed the mix into a pastry bag (alternatively, you can jerry-rig one with a large resealable plastic bag; snip off a corner before piping).
Pop it into the fridge for 30 minutes. Put the egg whites on a plate, cover with plastic wrap, and put them in the fridge as well. Pat the whites dry with a kitchen towel and pipe or spoon an equal amount of the yolk mixture into each white. Top each one off with a sprinkle of the chives and chervil and a dusting of cayenne or paprika. If you like, add a sprinkle of sea salt and a drizzle of olive oil and serve.
The following recipe is from the April 13 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
[Photograph: Paulette Phlipot]
Chewy, nutty, and healthy in so many ways, farro is an awesome grain. There are loads of ways you can use it; chilled in a salad or stirred into a creamy risotto are just a few. Cheryl Sternman Rule, author of Ripe, has chosen to turn hers into a hash—a Cremini Farro Hash with Poached Eggs to be precise. With flecks of thyme and a touch of tangy sour cream, this farro mushroom hash would be great on its own, but finishing it off with perfectly poached eggs puts it over the top. It's a winner.
What Worked: Hearty, healthy, and super satisfying, this is the kind of vegetarian meal that comforts and warms, and never once has anyone wanting for meat. Okay, the egg helps.
What Didn't: It might not be the most health-minded suggestion but next time we'd up the sour cream for a more Stroganoff-like effect.
Suggested Tweaks: Swapping out the onion for a few leeks could only do good things.
Reprinted with permission from Ripe by Cheryl Sternman Rule. Copyright © 2012. Published by Running Press. Available wherever books are sold. All rights reserved.
serves serves 4 , active time 45 minutes, total time 45 minutes
Cook the farro in a large pot of boiling, salted water according to package directions. Skim off any foam that rises during cooking. Drain, and rinse.
In a large skillet, warm the oil over medium-high heat. Add the onion, creminis, thyme, 1 teaspoon salt, and a generous grinding of pepper. Sauté until the mushrooms release their liquid, the onions turn translucent, and the moisture nearly evaporates, about 10 minutes, stirring frequently. Add the sherry. Allow to bubble steadily until the liquid nearly boils off, about 2 minutes. Remove from the heat and stir in the farro and sour cream. Season with 2 teaspoons of the lemon juice (adding more to taste) and additional salt and pepper. Cover to keep warm while you prepare the eggs.
Fill a medium saucepan halfway with water. Bring to a hard simmer, add the vinegar, and lower the heat to a gentle bubble. Crack 1 egg into a small ramekin. Swirl a wooden spoon in the water to create a whirlpool, then tip the egg into the swirling water. Immediately repeat with the remaining eggs, nudging the eggs to the side so they don’t clump together. Poach the eggs for exactly 3 minutes, flipping them over during the last minute of cooking. (If you’re a novice, try poaching 1 or 2 at a time.)
To serve, divide the farro mixture among four serving plates. Remove each egg with a slotted spoon, blot gently with paper towels, and lay atop each mound of farro. Sprinkle with the chives, and serve immediately.
[Photograph: Nick Kindelsperger]
Adapted from The Splendid Table's How to Eat Supper
One of the easiest and most satisfying ways to enjoy fresh asparagus is to pair it with an egg, which is exactly what I've written about numerous times before. But I've never combined the two in quite the way prescribed as in The Splendid Table's How to Eat Supper, which aims to make an easy dish even easier. How does one do that? Well, by making it a one skillet dinner, that's how.
About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
serves serves 2 to 3, active time 20 minutes, total time 20 minutes
Adjust the oven rack so that it is about 5 inches below the broiler. Turn on the broiler, and let it preheat for a couple minutes. Add the oil to a 12-inch oven-proof skillet and place the pan under the broiler for two minutes. The oil and pan should be hot, but not smoking.
Carefully remove the pan and add the asparagus and onion. Stir well to coat the pieces in the oil. Replace the skillet and close the door. Cook until the asparagus and onion are lightly browned, but not mushy, three to four minutes, making sure to stir halfway through.
Remove the skillet and push the onions and asparagus to the sides of the skillet so that the center is empty. Crack the eggs carefully into the center of the skillet. Return the skillet to the broiler and close the door. Cook until the whites are set, but the yolks are still runny, about one minute.
When done, turn off the broiler, and remove the pan. Drizzle the lemon juice on top, and season to taste with salt and pepper. You can eat straight from the pan, or divide the contents between to plates. Serve with the slices of crusty bread.
[Photographs: J. Kenji Lopez-Alt]
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
serves serves 2, active time 10 minutes, total time 15 minutes
Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat, cover with a lid, and set aside for 10 minutes.
Drizzle bread slices with half of olive oil. Broil or toast until lightly charred. Set aside.
Meanwhile, heat remaining two tablespoons olive oil in a large heavy-bottomed skillet over high heat until smoking. Add mushrooms and cook, stirring and tossing occasionally, until well browned on all sides, about 5 minutes. Add garlic, shallot, and thyme and cook, stirring constantly, until fragrant, about 15 seconds. Add lemon juice and toss to coat. Off-heat, season mushrooms with salt and pepper. Transfer to a small plate.
Peel eggs and crush with your hands. Top each slice of toast with mushrooms and crushed eggs. Drizzle with extra olive oil as desired and serve.
[Photograph: Blake Royer]
Adapted from Bon Appetit.
About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.
serves serves 4, active time 20 minutes, total time 40 minutes
In a small bowl, combine the yogurt, garlic, and a pinch of salt. Set aside.
Adjust oven to center rack and preheat oven to 300°F. In a 12-inch skillet, heat 1 tablespoon of butter over medium heat until the foam subsides. Lower the heat to low, then add the leek and scallion and cook until completely soft and golden, about 10 minutes.
Add as much spinach as will fit and lemon juice to the skillet, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding spinach a handful at a time as it wilts until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt or more lemon juice as needed.
Using tongs, remove the spinach to a second 10-inch oven-proof skillet, leaving any excess liquid behind. Make 4 indentations in the spinach and crack the eggs into them, taking care to keep the yolks intact. Sprinkle each egg with a pinch of salt, then transfer to the oven and cook until the whites are just set, 10 to 15 minutes.
Meanwhile, melt the last tablespoon of butter in a small skillet over medium-low heat. Add the chili powder and/or paprika and continue cooking until the butter just begins to brown. Add the oregano and cook for 30 seconds longer, then remove from the heat.
Serve the baked eggs with the yogurt mixture, and top with the spiced butter.
[Photograph: Sydney Oland]
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
Special equipment: large skillet, nonstick pan
serves serves 4, active time 25 minutes, total time 25 minutes
Melt 2 tablespoons butter in large skillet over medium high heat. When foam subsides add onion and carrots and cook until softened and beginning to brown—about 5 minutes. Add potato and cook until potato begins to brown, about 8 minutes. When potatoes have browned, add fish and gently fold into hash. Cook until fish is heated through, add chopped parsley and turn heat to low.
In a non-stick skillet melt remaining butter and fry eggs sunny-side up (or over easy if you must). Divide hash between 4 plates with an egg and serve hot with plenty of coffee.
[Photographs: J. Kenji Lopez-Alt]
Note: Napa cabbage, brussels sprouts, or regular cabbage can be substituted for the bok choy if desired.
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
serves serves 2, active time 15 minutes, total time 15 minutes
Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 1/2 minutes.
Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.
Add shallot and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm
Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of has and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.
[Photograph: Sydney Oland]
There's nothing new about the combination of sausage and eggs, but sometimes it's good to go with what works. In concept, scotch eggs are incredibly simple—an egg wrapped in sausage then breaded and deep-fried. But as with most truly great foods, the sum is more than its parts. Even those who are normally put off by a hard cooked egg find it hard to resist one wrapped in sausage.
Experimenting with how soft you can cook the egg before wrapping it in sausage is fun, and the failures are delicious. A three-minute egg is the coolest I've been able to handle. And although I've recommended bratwurst, use whatever is your personal favorite.
serves makes 4 servings, active time 25 minutes, total time 25 minutes
Place 6 eggs in a saucepan and cover with cold water, bring to a simmer, then cover and let sit for 5 minutes before running under cold water. Once cool enough to handle, peel eggs and set aside.
Divide sausage into 6 evenly sized balls. Press each ball into a disc then wrap each sausage disc around the peeled egg.
Beat remaining egg. Then place sausage-covered egg in flour, followed by egg, followed by breadcrumbs; repeat with all eggs.
Preheat oven to 375°F. Pour one inch of vegetable oil into sauce pan and place over medium high heat. Heat oil to 350°F and, working in small batches, fry eggs until brown on all sides, placing browned eggs in preheated oven. Once all eggs are cooked serve immediately with cucumber pickles.
[Photograph: Sarah Jane Sanders]
This isn't the most traditional recipe for oyakodon in that I just can't resist slightly caramelizing the onions. I also use leftover chicken, the small scraggly bits of dark meat pulled off a chicken carcass are my favorites. Upgrade the water to homemade dashi or chicken stock if you're feeling fancy, but I proudly endorse powdered kombu dashi.
Special equipment: skillet, slotted spoon
serves serves 1active time 10 minutes,
In a large skillet, add the oil and saute the onions over medium low heat until they wilt and begin to take on a pale golden color, about ten minutes. You do not want any significant browning or charred bits, just a touch of color.
Add in the sugar, soy sauce, dashi powder and water. Turn the heat up to medium and wait for it to bubble vigorously. Meanwhile, crack the eggs together in a small bowl and beat with a fork until homogenous.
When the mixture begins to bubble hard, add the shredded chicken to the coolest section of the pan (usually in the center) and pour the eggs all at once into the hottest section (around the edges). Let the eggs cook, without stirring, until fully set; about 45 seconds. Shut off the heat.
Put the rice into the bottom of an oversized bowl and use a slotted spoon to top it with the eggy, onion chicken mixture. Carefully pour the remaining broth into the bottom of the bowl, but not over the rice. (Pouring the broth over the top soaks the rice and prevents it from clumping together, leaving you with a bowl rebellious, individual grains.)
Top with torn bits of toasted nori, if you like. Eat with a spoon.
[Photograph: Leela Punyaratabandhu]
This type of Thai-style omelet features multiple soft inner layers and crispy edges. It's made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick and easy. Lots of smoking hot oil is necessary in ensuring success.
Note: Serve Khai Jiao on top of steamed jasmine rice. You can also guild the lily by drizzling some Thai sriracha sauce on top.
serves Serves one, active time 5 minutes, total time 10 minutes
Combine eggs, lime juice or vinegar, fish sauce, water, and rice flour or cornstarch in a medium bowl. Beat with a fork until frothy. If the flour forms a few lumps, break up as many as possible with your fingers.
Heat the vegetable oil in a small pot or a round-bottom wok set over medium-high heat until lightly smoking. Hold the egg bowl about one foot above the pan and pour the egg mixture into the oil in one go
The egg mixture will immediately puff up. Do not disturb it. After 20 seconds, flip the omelet. There’s no need to keep it nice and round; we want asymmetrical edges. Let the other side cook for another 20 seconds. Remove the omelet from the pan and serve immediately.
[Photograph: Sydney Oland]
This recipe is very simple, but flipping the torta takes a bit of practice. Don't get discouraged, take your time, and be gentle. It may take more than one time, but you'll get it eventually. Once you give this dish a try the practice wont be an issue because you'll be craving a slice every Sunday morning.
Special equipment: 10 inch non-stick skillet
serves serves 4, active time 20 minutes, total time 20 minutes
Beat eggs and scallions in a large bowl. Gently fold potato chips into eggs, trying to break as few as possible. Season with salt.
Heat pan over medium high heat and add butter; when foam subsides, add egg/chip mixture and turn heat to medium low. Using a rubber spatula, gently pull eggs away from sides of pan while the eggs set.
When eggs have begun to set, use a oven mitt and a plate to flip over torta. Place plate over pan, and securing the pan to the plate with an oven mitt, flip pan over so torta lands on the plate, then gently slip torta back into pan to finish cooking.
Slice into segments and serve with more sliced scallions, cracked black pepper, and Greek yogurt.