New Hampshire’s Finest Scramble
Loaded with asparagus, bacon, and cheese, “New Hampshire’s Finest Scramble” is a breakfast favorite at The Friendly Toast in Portsmouth, NH.
By Yankee Magazine|Feb 08 2013|
New Hampshire's Finest Scramble
Photo Credit: Kristin TeigLoaded with asparagus, bacon, and goat cheese, “New Hampshire’s Finest Scramble” is a breakfast favorite at The Friendly Toast in Portsmouth, NH. Don’t forget the side of anadama bread toast!
See more of New England’s Best Breakfasts
Yield
2 servings
Total Time
15 minutes
Ingredients
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) or cheese of your choice
Toasted anadama bread, cornbread, or toast of your choice
Instructions
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.
