Hearty Scrambled Eggs for Breakfast or Dinner

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.

  1. Beat 4 eggs with salt, pepper and ¼ cup half-and-half
  2. Heat ½ tbsp. oil over medium-high
  3. 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

  4. Wipe out the skillet and melt ½ tbsp. butter over medium
  5. This way, you only have one pan to clean and it’s already hot — genius!

  6. Add the eggs and stir with a rubber spatula, lifting and folding, to form large, loose curds
  7. Off the heat, fold in the pre-cooked filling, some shredded cheese and whatever else you may like to throw in there
  8. 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.

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4 thoughts on “Hearty Scrambled Eggs for Breakfast or Dinner

  1. […] I tried a version of Huevos Rancheros from Cook’s Illustrated that was pretty much a smash hit (see the photo–apologies for the presentation, but my food photographer was a bit over eager). This was a bit more complicated than the version I give in my recipe for Hearty Scramble in that it involves roasting the vegetables for a rancheros-style salsa, crisping up the tortillas and poaching the eggs, but it was well worth it–Southwestern-style diner food at its best. The tortillas stayed crisp under their blanket of salsa and eggs, and despite its appearance, it tasted fresh and light, not at all heavy. […]

  2. […] the old fallback, scrambled eggs […]

  3. […] a result, I’ve fallen back on old favorites, like hearty pastas and big dishes of scrambled eggs, that I know I can make quickly without a recipe. It makes for good eating but not very good […]

  4. […] Eggs: bake, boil, fry, poach or scramble […]

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