First of all, let’s just put it out there: it takes about 30 minutes of initial complete utter silence and 2 or 3 cups of coffee for me to be a “morning person.” It’s a love hate thing. Once I’m up at the butt crack of dawn (or, say, 6:30 am) and actually awake, I love being up. I feel much more productive throughout the day and I thoroughly enjoy the gradual shift in cold morning temperatures to warm mid-mornings. Even when I was in school, I didn’t mind having to be up early, so long as it wasn’t this urgently rushed affair.
School has started, which means regular bedtimes, wracking my brain for ideas for home-packed lunches, and early hour breakfasts. I’m lucky and seem to have worked out a schedule with my husband I adore: I take care of setting the coffee maker to go off in the early morning hours, pack Silas’s lunches the night before, and then Dad handles breakfast in the morning, allowing me to sleep in. It’s heavenly.
On the weekends, though, we have football games. Early *&^%ing football games. So weekly, I try to relearn the graceful art of being a morning person and get up to make a hearty, energy-fueling breakfast. The typical athletic breakfast around here includes eggs, oatmeal, pancakes, veggie sausage, fruit. The following recipe is more or less my go-to egg scramble. Sometimes I use different herbs (whatever’s growing out in the garden, or available in the kitchen), or incorporate other cheeses, peppers, sundried tomatoes, mushrooms, spinach, garlic, etc. It’s difficult to mess up a scramble, so long as you’re using good tasting and quality ingredients.
Cheesy Herby Scramble
3 Tofurky breakfast links, cut into ¼-inch thick rounds
1 tbsp. garlic butter *
¼ cup milk
1 tbsp. fresh basil, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. fresh marjoram, chopped
2 tsp. fresh oregano, chopped
1 tsp. dill
¼ cup shredded sharp white cheddar cheese
2 tbsp. grated parmesan cheese
2 tbsp. feta cheese
salt and pepper, to taste
* To easily make garlic butter, melt one stick of butter. Mince 6-7 cloves of garlic, then stir into the melted butter. Pour into a small container, cover and refrigerate until re-solidified. Use as desired.
Crack the eggs into a mixing bowl, then beat until frothy and pale yellow in color. Heat a medium-sized nonstick skillet over medium-low heat. Add the garlic butter and let it melt. Sauté the Tofurky sausage in the butter until crisp and browned on the outsides.
Whisk the milk into your eggs, along with the basil, parsley, marjoram, oregano, dill, and a good amount of salt and pepper. Whisk the mixture thoroughly, trying to incorporate air into them (for fluffier eggs). Pour the eggs into your melted butter and browned Tofurky sausage, and let them cook for a minute or two, until the bottom of the eggs begin to set. Sprinkle in the cheeses.
Use a spatula to gently push one edge of the egg towards the center of the pan, tilting the pan to allow any liquid to move underneath the set portions. Repeat with all the other edges, until there is minimal liquid left. Continue stirring the eggs gently, until all the uncooked parts become more firm. Try to keep a good portion of the eggs in larger curds. Transfer the eggs to your serving dish or plates once the eggs are set, but still fluffy, soft, and moist. Serve hot, optionally topped with more fresh chopped herbs.
Serves about 3 or 4.