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Egg, Potato and Sausage Scramble with Goat Cheese

  • TOTAL TIME: 45 MIN
  • SERVINGS: 12
  • FAST

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.

  1. 2 pounds fingerling potatoes, cut into 1/2-inch rounds
  2. 2 pounds bulk breakfast sausage
  3. 1 large Spanish onion, thinly sliced
  4. 4 teaspoons chopped thyme
  5. Freshly ground pepper
  6. 20 large eggs, beaten
  7. Salt
  8. One 11-ounce log fresh goat cheese
  9. 2 tablespoons chopped flat-leaf parsley
  10. Crusty bread and softened butter, for serving
  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 8 minutes. Drain.
  2. 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.
  3. 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.

Suggested Pairing

Fragrant, slightly sweet Moscato d'Asti: 2008 Oddero.