Crescent Scramble

Save the egg whites and Pam for the weekdays…Weekend eggs need to be just a little naughty.   Good eggs require butter.  Mix in whatever other ingredients you like, but don’t skip the butter! 

Crescent Scramble:
By:  Jean Johnson (inspired by First Watch’s “Breakfast Scramble”)
click here for printable version

(serves 2-3)
 1 package Pillsbury crescent rolls
2 TBSP butter, divided
¼ cup diced ham
¼ cup diced mushrooms
5 whole eggs
2 TBSP half and half (or heavy cream, milk, etc.)
Salt and pepper, to taste
¼ cup shredded cheese (I use whatever is on hand, usually a “Mexican” blend.)

Bake the crescent rolls according to the package directions.

While the rolls bake, prepare the ingredients, but don’t start cooking anything else yet!
 Whisk together the eggs, half and half, salt, and pepper.

Melt 1 TBSP of butter in a non-stick skillet over medium-high heat. 
Saute the ham and mushrooms until lightly browned.  (If using other ingredients, substitute any veggies and meats being included here.)

 Set the mixture aside.

Remove the pan from the heat, allowing it to cool to a medium heat.  Return to the stove with the burner set to just below medium.  Melt the 2nd tablespoon  of butter in the pan.
Add the eggs.  Immediately begin swirling back and forth with a spatula.  Keep the eggs moving, scraping and swirling the entire egg surface in a ritualistic kind of way.  If you find yourself entranced by the magic of cooking eggs, you are doing this correctly.

When the eggs look set, add the ham and mushrooms into the mix.  (Everyone’s idea of “set” is different.  Many people would say I like my eggs overcooked.  Eat yours however YOU like…)

Add in the cheese.
Plate the dish by using 2 or 3 crescent rolls and adding the eggs in the middle.  Top with some dried thyme or other favorite herb for some color.