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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

Food & Wine
November 2010

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Recipe Summary

total:
45 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 8 minutes. Drain.

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  • 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.

Suggested Pairing

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

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