Whether you prefer your scrambled eggs just-barely set, dry, or somewhere in between — a topic we could discuss ad nauseam — let's agree that the breakfast staple can often benefit from a bit of jazzing up via toppings and mix-ins. Sometimes that can be as simple as a hefty handful of parmesan cheese or a sprinkling of chopped fresh herbs like chives, parsley or tarragon (or a combination of the two), but on days when more feels better, try one of these enticing ideas:
- Pesto, basil, sun-dried tomatoes and parmesan: Either drizzle the pesto on top of cooked eggs, or swirl it into the eggs as they cook. Add a chiffonade of basil, sliced sun-dried tomatoes (or slow-roasted tomatoes), and grated parmesan.
- Brie, chives and mushrooms: Slice up a handful of mushrooms and cook them till browned and tender in butter. Add eggs, cook until set, and then top with chopped brie and minced chives.
- Bacon, cheddar and leek: Cook bacon however you prefer — we're partial to the hands-off approach of oven roasting — meanwhile, sauté sliced leeks in butter until translucent and beginning to brown, then add the eggs, cook until set, and top with crumbled cooked bacon and grated cheddar cheese.
- Bell peppers, caramelised onions and Italian sausage: Remove a sweet or spicy Italian sausage from its casing, break it up into crumbly pieces, and cook it through. Remove to a plate, add chopped roasted bell peppers and caramelised onions and eggs seasoned with a pinch of paprika, cook until just set, fold in the sausage, and serve.
- Mushrooms, fontina and truffle salt: Cook the mushrooms and eggs as in the brie, chives, and mushrooms iteration. Once cooked, top with grated fontina (Gouda works if you can't find fontina) and a pinch of truffle salt.