Chimichurri for Breakfast: Eggs, Burritos and Potatoes

Chimichurri is one of the best things you can put on eggs. Eggs are rich and mild, and a spoonful of something bright, garlicky and sharp is exactly what they're missing. It works the way hot sauce does, except it adds flavor instead of just heat.

Here are three ways to use it before noon, from a two-minute plate to a burrito worth getting out of bed for.

Soft scrambled chimichurri eggs

Serves 1. About 5 minutes.

• 3 eggs
• 1 tablespoon butter
• Salt
• 1 to 2 tablespoons OG Chimichurri
• Toast, to serve

1. Whisk the eggs with a pinch of salt until no streaks remain.
2. Melt the butter in a nonstick pan over medium-low heat. Add the eggs and stir slowly with a spatula, pulling the curds in from the edges.
3. When the eggs are mostly set but still glossy, take the pan off the heat and fold in a spoonful of chimichurri. The leftover heat finishes the eggs without cooking the herbs.
4. Pile onto toast and add another spoonful on top.

The fold-in seasons the eggs all the way through. The spoonful on top is the part you taste first.

The breakfast burrito

Makes 2. About 25 minutes.

• 1 medium potato, cut into small cubes
• 2 tablespoons olive oil
• 4 eggs
• Salt and pepper
• 1/2 cup shredded cheese, such as Monterey Jack or cheddar
• Cooked chorizo, bacon or black beans (optional)
• 2 large flour tortillas
• 3 to 4 tablespoons OG Chimichurri

1. Cook the potato cubes in olive oil over medium heat, stirring now and then, until crisp and tender, 12 to 15 minutes. Season with salt and pepper.
2. Push the potatoes to one side, add the eggs and scramble until just set.
3. Warm the tortillas in a dry pan so they fold without cracking.
4. Layer eggs, potatoes, cheese and any meat or beans down the middle of each tortilla. Spoon a heavy line of chimichurri over the top.
5. Fold in the sides, roll tightly, and toast seam-side down in the pan for a minute to seal it.

Keep extra chimichurri on the side for dipping. You'll use it.

Crispy chimichurri potatoes

Serves 2 to 3 as a side. About 35 minutes.

• 1 1/2 pounds small potatoes, halved
• 2 tablespoons olive oil
• Salt
• 3 tablespoons OG Chimichurri

1. Heat the oven to 425°F. Toss the potatoes with olive oil and salt and spread them cut-side down on a sheet pan.
2. Roast until deep golden and crisp, 25 to 30 minutes.
3. Toss the hot potatoes with chimichurri straight off the pan, so they soak it up.

Serve them next to fried eggs, or eat them standing at the counter. Both are correct.

More morning ideas

• A fried egg on toast: let the yolk run into a spoonful of chimichurri.
• Avocado toast: our version is three minutes of work.
• Omelets: fold it in with the cheese, then add more on top.
• Breakfast tacos: eggs, a little cheese and chimichurri in a warm corn tortilla.

For the rest of the day, see 25 things to put chimichurri on.

OG Chimichurri

Cilantro, parsley, lime, garlic and extra-virgin olive oil, with no seed oils and no preservatives. It lives next to the eggs for a reason. Get the OG.