Cheesy Duck Egg Scramble with Duck Pan Sausage and Vegetables
By Market Chef Maggie Perkins
1 package Belle Vie Farm duck pan sausage
2 bunches JBG Organic scallions, sliced thinly
1 +/- tablespoon grapeseed oil
1 cup Kitchen Pride button mushrooms, sliced
2 bunches JBG Organic spinach, stems removed and chopped
6 Belle Vie Farm duck eggs, beaten
1 cup Brazos Valley Cheese Montasio cheese, grated
Salt and pepper to taste
Brown pan sausage over medium heat. Remove and reserve. Sauté scallions in remaining fat. Remove and reserve. Add about 1 tablespoon grapeseed oil as necessary to sauté mushrooms, stirring, about 3 minutes. Add spinach to pan, stirring to combine and adjusting with grapeseed oil if necessary.
Return sausage and onions to mushroom and spinach mixture. Pour eggs over all. Allow eggs to set around the edges, then gently fold the mixture to expose uncooked egg to heat. Cover the surface with cheese, and cover pan until cheese is melted. Correct seasonings. Serve warm.
Photos by Maggie Perkins