Scrambled eggs reinvented: A hearty breakfast solution

Looking for a quick and filling meal that works well during the fall and winter? Consider scrambled eggs as your base. Many additions can enhance this dish. Tomatoes, spinach, and mushrooms primarily affect its taste, but let's also go for something more filling. Potatoes, deli meats, and yellow cheese fulfill this role perfectly. You can also throw in a few button mushrooms.

You can use freshly cooked potatoes, but those left over from yesterday's dinner will also work, speeding up meal preparation significantly. For scrambled eggs, the best potatoes are those that do not fall apart during cooking and frying, like salad potatoes (type A) or potatoes with low starch content (type B). Two potatoes are enough. As for deli meats, those that heat well, like ham or thin frankfurter-type sausages, will work. Yellow cheese? It's best to use hard cheese that melts well.

Ingredients:

• 6 large eggs
• 2 cooked potatoes
• 1 small onion
• 3.5 oz sausage
• 4 button mushrooms
• 1.75 oz yellow cheese
• 3 tablespoons butter (clarified butter can be used)
• Salt and pepper to taste
• Chives for serving

Preparation Method:

1. Dice the cooked potatoes and sausage.
2. Clean, peel, and slice or dice the mushrooms.
3. Peel and finely chop the onion or slice it thinly.
4. Grate the yellow cheese on a fine grater.
5. Crack the eggs into a bowl and beat them with a fork.
6. Heat one tablespoon of butter in a large pan and sauté the onion until translucent.
7. Add the mushrooms and fry until the water evaporates and the mushrooms are browned. Then, remove the onion and mushrooms from the pan and transfer them to a bowl.
8. Put the sausage in the pan and fry until the fat renders and the sausage is lightly browned. Then, transfer the sausage to the bowl with the onion and mushrooms.
9. Fry the potatoes in the remaining butter until lightly browned, then add the onion, mushrooms, and sausage and fry for another minute.
10. Pour the egg mixture into the pan and stir. Cook until the eggs are set.
11. Season the dish with salt and freshly ground pepper to taste.
12. Sprinkle half the grated cheese over the scrambled eggs with potatoes and stir.
13. Sprinkle the rest of the cheese on top of the dish and cover with a lid to melt the cheese.
14. Serve the scrambled eggs with potatoes sprinkled with finely chopped chives.