Slow-Stirred Buttery Eggs with Crispy Smashed Potatoes

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Toss the red potatoes with half of the olive oil, the paprika, the garlic powder, three-quarters of the salt and half of the black pepper; spread cut side down on the pan.
3. Roast the potatoes for 25 minutes, until tender when pierced.
4. Press each potato flat with the bottom of a glass, drizzle with the remaining half of the olive oil, and roast 12 to 15 minutes more, until crisp and deep golden.
5. While the potatoes finish, whisk the eggs with the heavy cream, the remaining quarter of the salt and the remaining half of the black pepper until no streaks of white remain.
6. Melt half of the butter in a nonstick skillet over low heat, add the egg mixture, and stir constantly with a spatula, scraping the bottom, so small soft curds form slowly, about 6 to 8 minutes.
7. When the eggs are thick and creamy and reach 160°F (71°C), take the skillet off the heat and stir in the remaining half of the butter until glossy.
8. Spoon the eggs onto plates, scatter the green onion over the top, and serve with the crispy smashed potatoes.