If I said, “big, sloppy pile of eggs and cheese,” would that phrase excite you? If so, you have come to the right blog, dear readers.
I am going to share my recipe for the single greatest breakfast scramble of all time. It’s a bastardized version of the “Pig In The Garden” scramble from Food Dance in Kalamazoo, Michigan. Their dish is much better, because it’s made from all these ingredients that have fancy names and also, I think they put scallions in them. But if you can’t get to Kalamzoo, Michigan, and you settle for my version, I don’t think you’ll be disappointed.
Here is what you’ll need:
- 2 large eggs, prepped for scrambling via your preferred method (I don’t add water when I make this, because I feel it makes the eggs too runny. Your mileage may vary).
- A decent sized handful of sliced, white mushrooms, fresh, not the button ones from the can.
- Yellow, red and orange cherry tomatoes, for a total of about four or five itsy bitty tomatoes. Trust me, the different colors make it way more fun.
- Two strips of bacon, fried and crumbled up.
- 1 oz. swiss cheese, grated
- 2 tsp. unsalted butter.
Okay, what you’re going to do is just lightly sweat the mushrooms in the butter over low to medium heat. You’re not going for a full saute, here. Just get them a little wet looking, like they’re starting to cook, but haven’t achieved full, translucent brownness. Then, add the tomatoes, giving them a little squeeze, just to bruise them up a little as you toss them in, but don’t crush them. Yup, you leave them whole. Don’t worry, it all works out. Immediately pour on the eggs and scramble, scramble as though your life depends upon it (if you haven’t upped to medium heat yet, take the plunge right now, so your eggs will cook). When the eggs have achieved their desired level of done-ness, throw in the bacon pieces and the cheese. Fold them in and let the cheese melt. Then, plate and eat the hell out of that big, sloppy pile of eggs and cheese. Goes well with toast.
