I served this dish for brunch the other day, and guests couldn’t stop raving about it

### Instructions:

#### 1. Preparing the Potatoes:
Start by preheating your oven to 400°F (200°C). Place the halved baby potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, smoked paprika, and garlic powder. Toss to coat evenly.

Roast the potatoes for 25-30 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Be sure to flip them halfway through for even cooking.

#### 2. Scrambling the Eggs:
While the potatoes are roasting, melt the butter in a skillet over medium heat. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.

Pour the egg mixture into the skillet, cooking gently while stirring occasionally to create soft, creamy scrambled eggs. Remove from the heat just before they’re fully set to keep them from overcooking. The residual heat will finish cooking them to perfection.

#### 3. Making the Avocado Salsa:
In a separate bowl, gently toss together the diced avocado, red onion, cilantro, lime juice, olive oil, and a pinch of salt and pepper. You want this salsa to stay fresh and vibrant, so avoid overmixing.

#### 4. Assembling the Dish:
Once the potatoes are done, remove them from the oven and transfer them to a large serving platter. Top with the scrambled eggs, crumbled feta cheese, and halved cherry tomatoes. Finally, spoon the avocado salsa generously over the top.

Garnish with fresh herbs like parsley, chives, or thyme for a burst of color and flavor.

### Why This Dish Was a Hit:
– **Hearty and Comforting**: The crispy, roasted potatoes paired with soft scrambled eggs created the perfect base. The feta cheese added a salty, creamy contrast that balanced out the richness of the eggs.
– **Fresh and Bright**: The avocado salsa was the perfect finishing touch, bringing freshness, acidity, and creaminess that tied all the components together. It gave the dish a lightness, making it feel like something you’d want to enjoy on a leisurely weekend morning.
– **Customizable**: This dish is easily adaptable to your preferences. If you’re not a fan of feta, you can swap it for goat cheese or even leave it out entirely. You can add more veggies or spice it up with a drizzle of hot sauce.

### Tips for Success:
– **Perfect Scrambled Eggs**: The key to fluffy, creamy scrambled eggs is to cook them low and slow, and don’t forget to remove them from the heat while they’re still slightly runny. The residual heat will carry them through.
– **Crispy Potatoes**: For an even crispier texture, make sure to spread the potatoes out in a single layer on the baking sheet, giving them room to roast properly. The more space they have, the crispier they’ll get!
– **Avocado Salsa**: To keep the avocado salsa fresh and prevent it from browning, serve it right before you’re ready to eat. The lime juice helps, but it’s best enjoyed soon after preparing.

### Conclusion:
This dish is the kind of recipe that makes a brunch memorable. It’s a combination of classic comfort food with a fresh twist, and it’s bound to please even the pickiest of eaters. Whether you’re serving a crowd or enjoying a quiet weekend meal, it’s a dish that will leave everyone raving. If you’re looking to add a standout dish to your next brunch, give this one a try — I promise it won’t disappoint!