The Essex crew starts work at 5 a.m., pausing at 7 a.m. for big, satisfying breakfasts, often made with the farm's own eggs. The breakfast recipe here is ideal for a group, combining scrambled eggs, sausage, cheese and potatoes in one big skillet.
Great Brunch Ideas
2 pounds fingerling potatoes, cut into 1/2-inch rounds
2 pounds bulk breakfast sausage
1 large Spanish onion, thinly sliced
4 teaspoons chopped thyme
Freshly ground pepper
20 large eggs, beaten
One 11-ounce log fresh goat cheese
2 tablespoons chopped flat-leaf parsley
Crusty bread and softened butter, for serving
How to Make It
Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 8 minutes. Drain.
Divide the sausage and onion between 2 large nonstick or cast-iron skillets and cook over high heat, stirring frequently, until the sausage is browned, 8 to 10 minutes. Add the potatoes and thyme to the skillets and season with pepper. Cook over moderately high heat, stirring occasionally, until the potatoes are heated through, about 5 minutes.
Add the eggs to the skillets and season lightly with salt. Cook over moderately low heat, stirring gently, until the eggs are nearly set, about 3 minutes. Add the goat cheese in lumps and fold them in. Sprinkle with the parsley and serve with bread and butter.