With just a few ingredients including ButcherBox’s sweet and savory breakfast sausage, this quick and extremely satisfying scramble can help jump start any day of the week. The other main characters: sautéed spring onions (AKA young onions) and pillowy goat cheese help make this simple scramble feel nourishing, light yet rich with flavor. If you can’t find spring onions, try with scallions, ramps or even leeks. If you’re worried goat cheese isn’t your thing, this works well with any other light fresh cheese like ricotta too.
- 2 tbsp olive oil
- 8 oz ButcherBox Pork Breakfast Sausage defrosted
- 1 ½ cups thinly sliced spring onion
- 2 ½ oz fresh goat cheese
- 4 large eggs beaten
- Salt and pepper
- 4 pieces of toast soaked in olive oil
- Heat 1 tablespoon of the olive oil in a 10 to 12-inch non-stick pan over medium-high heat. Add the sausage and use a blunt, non-stick safe tool to break up the sausage into as small bits as possible. Cook, stirring regularly until the sausage is evenly browned with some golden and crisp edges about 10 to 15 minutes.
- Turn down the heat to medium and fold in the spring onion into the sausage crumbles and cook, stirring regularly until the onion is softened, a little limp, but not browned, about 5 to 7 minutes. Transfer to a plate and turn down the heat to medium-low.
- Add the remaining 1 tablespoon of olive oil to the pan and pour in the beaten eggs and season with salt. Toggle the pan to left to right, front and back to spread the eggs and as it starts to cook, slowly pull in from the edges towards the center, creating long and wider petals of cooked egg versus smaller cooked clumps. When the eggs are about 85 to 90 percent cooked, turn off the heat.
- Crumble the goat cheese over the eggs and then add sausage and spring onion back to the pan. Gently fold it all together to keep little distinct pockets of melty goat cheese.
- Serve immediately with the toast and ground black pepper over the scramble.
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