The hearty scramble with stuff is a great Sunday breakfast dish worthy of placement on the Denny’s menu. It satisfies all of my requirements for a good recipe: it is quick and easy to make; it can be varied almost any way you like; and my husband always cleans his plate when I make it. This version serves 2, but doubling or even tripling is encouraged and allowed.
- Beat 4 eggs with salt, pepper and ¼ cup half-and-half
- Heat ½ tbsp. oil over medium-high
- Saute your filling ingredients:
- aromatics, such as onion or garlic
- vegetables, like mushrooms, peppers, spinach, zucchini or what have you got languishing in the crisper?
- crumbled or sliced sausage or ground meat (really yummy, but optional — I prefer Italian-style chicken sausage
when they’re browned, set aside
- Wipe out the skillet and melt ½ tbsp. butter over medium
- Add the eggs and stir with a rubber spatula, lifting and folding, to form large, loose curds
- Off the heat, fold in the pre-cooked filling, some shredded cheese and whatever else you may like to throw in there
This way, you only have one pan to clean and it’s already hot — genius!
This is a good chance to get rid of whatever bits and pieces may be hanging around in the refrigerator, such as scallions, fresh herbs, sun-dried tomatoes or roasted red peppers.
Chef’s tip: If while making the eggs, you crisp up some tortilla strips in a 400-degree oven until they get browned, then stir those into the eggs with some diced tomato, chiles (either canned or fresh) and cheddar cheese — voila! You’ve got huevos rancheros, my friend.