One of my favorite tastes from childhood is a bite of scrambled egg with an accidental touch of overflow maple syrup. Simple pleasures are even better early in the day. Here the syrup is conveniently encased in a sausage link for the perfect contrast of savory and sweet. Adding scallions and arugula or spinach is a healthy, modern update to the eggs I ate in the dim, old days of the mid-90s. Please let us know your preference of greens in the your order note.
Cook time: 15 minutes
4-5 tablespoons cooking fat
1 pound Wild Harmony Farm Maple Breakfast Sausage Links
1 dozen Wild Harmony Farm Eggs
2 tablespoons milk, yogurt, or sour cream (optional)
1 bunch Little River Farm Scallions
1 bag Little River Farm Arugula or Spinach
Salt and pepper
1. Chop scallion greens. Save whites for stock or a salad or use them in this dish if you'd like.
2. Melt 2 tablespoon cooking fat in a large frying pan over medium high heat. Saute scallions for 3-4 minutes. Stirring occasionally.
3. While scallions are cooking, scramble eggs. Blend in dairy if you wish. Add eggs directly to scallions in pan. Season just before cooking. Cook to your preference
4. While scallions are cooking, melt 1 tablespoon cooking fat in a high walled pot over medium high heat. Add greens in batches, wilting them for 1-2 minutes per batch. Add a little more fat if pan runs dry. Fold wilted greens into eggs just before eggs are completely cooked.
5. While scallions are cooking, melt 1 tablespoon cooking fat in a frying pan over medium heat. Cook sausage links for 4-5 minutes. Flip and cook for another 4-5 minutes. The sausage is cooked through when the internal temperature reaches 165 degrees f.
6. Check seasoning and serve.