Saturday Egg Scrambler

This is something I have started making since we're now getting a weekly dozen organic eggs from a local farmer. It's not so often that we can go through a dozen in a week, but it's definitely easier when they're as good as these are. It's basically a slipshod version of migas, which is a Spanish/Mexican egg dish made with sausage, eggs and breadcrumbs/tortillas. Instead of either of those starches, I usually bake a couple of baby red potatoes in the microwave and dice them.

You can basically throw in whatever you have handy and seems good at the moment, but I do shallots or onions, some favorite herbs and cheese. Today I had some bulk breakfast sausage lying around and some leftover red bell pepper, so those went into the pan, too.

A majority of our dried herbs come from Penzey's, to the point where we have an entire cabinet shelf stocked with little glass jars and a drawer full of bulk sacks. Their prices are reasonable and you can find just about anything you're looking for, no matter the cuisine. I used their Bouquet Garni blend for this.

I didn't measure anything, but I'll try to come up with an approximation.

Saturday Breakfast Scrambler
(Serves 2-3)

1 finely minced shallot or 2 T. onion
3 small red potatoes, baked in microwave
2 oz. breakfast sausage, cooked (can cook in pan prior to adding shallot/onion)
2 T. red bell pepper, 1/4 inch dice
3 eggs
1-2 T. cream
1 oz. grated/crumbled cheese of choice (I used a leftover blend of Jack and cheddar)
1/2 tsp. dried herbs
1/4 tsp. garlic powder
Salt and Pepper to taste

Melt a small amount of butter over medium heat in a mid-sized skillet. Add shallots and bell pepper, cooking until shallot is translucent and pepper softens slightly. Add diced potato, sausage and garlic powder, allowing potato and sausage to heat. Meanwhile, crack eggs into a small bowl, add cream and herbs and whisk with a fork until color is consistent. Push vegetable/sausage mix to one side of pan and pour egg mixture into empty portion. Scrape the bottom of the pan gently to form soft curds. (Some of the egg mixture will seep into the veggie territory and that's fine.) When eggs appear to be about halfway done, bring the veggie/sausage half back into the mix and sprinkle with cheese, allowing it to melt. Divide onto plates and serve with buttered toast or English muffin.