New Hampshire's Finest Scramble

From Yankee Magazine — March 2012

Vegetables Recipes | Eggs Recipes

Preparation Time: 15 minutes

Start to Finish Time: 15 minutes

Yield: 2 servings

The Friendly Toast, 113 Congress St., Portsmouth, NH. 603-430-2154; thefriendlytoast.net

• 2 tablespoons salted butter
• 6 large eggs
• 4 asparagus spears, cut into 1-inch pieces
• 2 tablespoons finely sliced scallions
• 4 cooked bacon strips, chopped
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chevre (the restaurant uses Heart Song Farm cheese from Gilmanton, New Hampshire)
• Toasted anadama bread, cornbread, or toast of your choice

In a small (8- to 10-inch) skillet over medium-high heat, melt butter. Add eggs, asparagus, scallions, bacon, salt, and pepper. Scramble eggs with a wooden spoon, pulling the cooked curds toward the opposite side of the pan and tilting to recoat with uncooked eggs. When eggs are mostly firm but still a little wet, crumble fresh goat cheese in small chunks and stir gently. (You don't want the cheese to melt completely into the eggs.) Remove from heat and let sit an additional minute until eggs are fully cooked. Serve with anadama bread, cornbread, or toast.

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