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.