Country scramble. Infamous. Famous. Is-what-it-Is food with more history behind it than a SanFran Seamstress.
Breakfast scramble is more a method than a recipe. The only constant is eggs as a medium to hold other things... oh, what things.... together.
Set the oven to 350.
It begins with whatever you have left in the fridge from other adventures. This really is refrigerator Velcro. I chose about 1/5th a pound of loose sausage, 1 baked potato, 1/2 an onion, 1 Jalapeno pepper, 6 eggs, and a handful of shredded random cheese. A pinch of salt, lots of black pepper, and away we go. (A little Tarragon would not hurt about now).
A knob of butter in a medium hot pan, and cook the sausage till just done. Break it up, and add everything else (chopped) but the eggs. Cook that mess for about 15 minutes with the occasional stir. Looking for onions beginning to go translucent here.
Add in the scrambled eggs (Splooch of cream would not be amiss), cover with whatever cheese you fancy, and slide the pan into the oven even if it's not to temp yet. Set the time for 30 minutes. Go sip coffee with a calm mind and peaceful heart.
30 minutes up, slide the creation from the pan to a plate and cut into servings. Move out of the way as family members discover what you have done.
I like mine with a bit of salsa on top. Bacon jam also works. Mango chutney will do as well.
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