North Country Scramble Recipe

Prep eggs

Crack 6 eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until combined and slightly frothy. Set aside.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foaming but not browned, pour in the whisked eggs. Let sit 10–15 seconds, then gently stir with a silicone spatula, folding the eggs from the edges toward the center. Continue stirring slowly and gently until eggs are just set but still moist — about 3–4 minutes total. Remove scrambled eggs to a warm plate and tent with foil; reserve pan for finishing.

Sauté mushrooms

Return the skillet to medium-high heat and add 1 tablespoon olive oil and the remaining 1 tablespoon unsalted butter. When hot, add the 8 oz sliced wild mushrooms in a single layer. Do not overcrowd; sauté without moving for 1–2 minutes to develop color, then stir and cook another 2–3 minutes until golden and any liquid has evaporated. Season lightly with a pinch of salt and pepper.

Add aromatics and vegetables

Add 1 teaspoon minced garlic and the thinly sliced scallions (reserve a few green tops for garnish). Cook 30–45 seconds until fragrant. Add the diced tomatoes and chopped spinach and cook, stirring, until spinach wilts and tomatoes warm through, about 1–2 minutes. Taste and adjust seasoning with a little more salt and pepper if needed.

Combine with ham

Stir in the 6 oz diced smoked ham and cook 1–2 minutes until heated through and edges of ham begin to brown slightly.

Finish scramble with cheese

Reduce heat to low. Return the reserved scrambled eggs to the skillet with the mushroom-ham-vegetable mixture. Sprinkle the 1 cup grated aged cheddar evenly over the top. With the spatula, fold everything gently until the cheddar begins to melt and everything is heated through, about 1 minute. Taste and adjust seasoning.

Toast bread

While eggs finish, heat a separate heavy skillet or griddle over medium. Butter both sides of the 4 slices of farmer's bread with the 2 tablespoons butter. Toast the bread in the skillet 2–3 minutes per side until deep golden and crisp. Alternatively, use a toaster or oven broiler—watch closely to prevent burning.

Plate and garnish

Divide the hot farmer's toast among 2–4 plates (depending on appetite). Spoon a generous portion of the north country scramble over or alongside the toast. Garnish with reserved scallion tops and 1 tablespoon chopped fresh chives if using. Serve immediately.