It’s time to bring back a column from a few years ago. Have you ever had an amazing dish and want to recreate the same dish at home? Recipe remix is a column dedicated to just that. This dish is a brunch favorite and one I’ve attempted for years. The first time I ordered this scramble was at Wild Eggs in my hometown. A local chain, it is the go-to brunch spot for anyone in town. Whether it was a brunch date, Sunday afternoon with friends, or a great cup a coffee, there are fond memories of this dish.
Keep reading for the full recipe after the jump!
Garlic, Goat Cheese, and Truffle Salt Scramble
Servings: 4 servings
- 1 container organic cremini mushrooms, sliced
- 3 cloves of garlic, minced
- 12 dozen egg whites
- 2 oz chevre cheese
- 12 oz chicken breakfast sausage
- 3 T fresh chives, chopped
- 2 T organic extra virgin olive oil
- 1/4 t truffle salt
- freshly ground black pepper, to taste
In a iron skillet, heat up olive oil over medium high heat. Add minced garlic and slice through. Once garlic is cooked, add sliced mushrooms. Brown. Remove sausages from the casing. Using a spatula break the sausage down into browned bits. Cook meat through. Set mixture in a bowl on the side. In a large mixing bowl, separate eggs. Using a whisk, froth egg whites. Add egg whites to the skillet. Using a spatula, scramble the egg whites. Season with truffle salt and black pepper. Add crumbles of goat cheese. Return sausage and mushroom mixture to the pan. Warm through and top with diced chives as a garnish. Pair with skillet potato hash and
gluten-free everything muffins.
What are some of your favorite brunch recipes? We’d love to hear from you in the comments below.