Village Tavern Scramble


Serves 1-2


2 Tablespoons          Butter, melted

½ Cup                         Ham, diced ¼"

1 Cup                          Andouille Sausage, sliced on a bias

½ Cup                         Fresh Spinach, chopped 1"

½ Cup                         Fried Potatoes

1 ½ teaspoon             Pesto Sauce

¼ teaspoon                Kosher Salt

¼ teaspoon                Black Pepper, ground

1 Cup                          Scrambled Eggs

1 Tablespoon                        Tomatoes, diced ¼"

½ Cup                         Scallion curls, 1/8"**


1.    Heat butter in an 8-inch non-stick omelette pan over medium high flame until butter sizzles.

2.    Add ham and sausage and sauté for 1 minute. Add fried potatoes and sauté for another 30 seconds.

3.    Ladle scrambled eggs into pan.  Soft scramble with a rubber spatula.  Once it's almost set, fold in spinach and scramble in pesto sauce. Season with salt and black pepper.

4.    Mound high in a serving plate, garnish with diced tomatoes and scallion curls.

**Cut Scallions into 3" length, slice into 1/8" julienne strips, place in ice water until it curls, drain and dry with paper towels.


1. Cut frozen French Fries into ½ inch pieces.

2. Deep fry until golden brown.

3. Place in a plate lined with paper towel to drain oil.

Noon Cooking - December 3, 2010