HOME > Chowhound > Home Cooking >


Scrambled eggs add-ins

Like most folks I enjoy scrambled eggs now and then for breakfast.
Over the years I've tried adding many things to perk up the flavor but never
found anything that really did it for me.
So fellow chowhounds, what do you add to your scrambled eggs to perk them up.
Curious minds need to know!

  1. Click to Upload a photo (10 MB limit)
    1. re: MMRuth

      Tomatoes (they need to be fried up first in oil and kind of carmalized before adding the eggs)
      Cauliflower (boiled and fried up first)
      Boiled potatos (like hashbrown?)
      Fava beans
      Green onions

      And dates! It's wonderful. If you have date paste on hand just fry up a bit of that then add the eggs and sautee until the eggs are cooked then eat with flat bread.

    2. Cheese
      Any combination of sauteed veggies
      Hot sauce
      Bacon grease
      Green Chile sauce (having this today)
      Tortilla Chips
      Sliced up tamales!!!!!
      Leftover Chicken
      Garam Masala

      My favorite would be:
      Sliced tamales, chopped onion, black pepper, and Tony Chachere's, topped with hot fresh salsa.

      Second would be:
      Tortilla Chips (unsalted,) carnitas, and hot salsa

      Both would be better if cooked in bacon grease. I'm not a huge cheese eater, but for those who are, that would be good as well. Eggs are a blank canvas kinda like tofu- they mrry well with almost anything you add in.

      What have you tried that you didn't like?

      20 Replies
      1. re: gordeaux

        It's not that I haven't liked the add-ins I've tried, they've all been good.
        I'm haunted by the memory of eggs I had years ago at the Waldorf in NY. They looked like plain scrambled eggs but my god they were beyond delicious! I couldn't stop eating them and I never found out what they added to get that great flavor.
        Maybe something will be mentioned here. But it wasn't another solid item like sausage or cheese. This was something blended into the eggs themselves.

        1. re: jerzzy

          Ahhh. Gotcha now.
          Was it a spice that you liked, or more of a mouth feel? For a spice, I dunno, but for a mouthfeel, and at the Waldorf, I'd almost assume heavy cream, and bacon grease were involved.

          1. re: gordeaux

            I'll tell you, it was a long time ago but the memoriy lingers.
            It wasn't a spice or anything definitive that I could put my finger on. It was
            more of an enhancement to the eggs themselves. But they were utterly

            1. re: jerzzy

              Another thought for you - aside from bacon grease and cream.
              Ever had farm fresh eggs? WORLD of difference from your local grocers' pastuerized / refrigerated things. WORLD of difference. When you said "it was more of an enhancement to the eggs themselves," this was the very first thing that came to mind. I have a friend at work who has a modest farm with about 20 egg laying hens. The whole office goes bonkers for his eggs. BONKERS.

              1. re: gordeaux

                I concur!!! I never thought farm fresh eggs would be so different from store bought until I tried it. Worth the extra effort to find them!

              2. re: jerzzy

                sour cream whipped in before frying.

                1. re: jerzzy

                  Cream cheese - plain or flavored - about a tsp per egg. Room temp, then stir vigorously while cooking to blend it in.

                  Ditto the farm-fresh eggs being worlds away from today's supermarket eggs. I used to have a dog who was thin because he'd hold back on the kibble, hoping for cat or people food. I took to giving him most of a hard-boiled egg several times a week (the other one got a bit of white and never knew he was getting short shrift). When I couldn't get to the poultry farm and boiled supermarket eggs, he refused them.

                    1. re: cimui

                      Did you say that with a straight face?

                    2. re: greygarious

                      You can also add diced cream cheese and chives when the eggs are ALMOST done. This way you can discern the cream cheese from the eggs.

                      A restaurant I used to frequent (I stopped going there because they started serving inferior coffee and hired a staff of servers who didn't care)
                      offered scrambled eggs with parmesan, crumbled bacon, and chopped fresh basil.

                    3. re: jerzzy

                      It may very well have been cream and/or "hotel" butter. Some hotels, cruise lines, use a butter that I can describe no other way than to say "hotel butter" and I don't mean butter mixed with any thing. Just an ultra-rich, never been able to buy it in a store at any cost, uniquely flavored butter.

                      1. re: gourmanda

                        you are right. i tried to contact a butter vendor whose name was on the foil packets of delicious, rich, unsweetened butter here in a local capitol hill german restaurant.. not even a courtesy response to tell me, "no butter retail to you!" (i was about to say, the "butter nazi," but.....well, you know,,,,)

                        1. re: alkapal

                          Cafe Berlin? You should ask them to sell you a box. I'm sure one of the servers or someone in the kitchen wouldn't be opposed to it. Ask a manager and you might get a different answer, but... ;)

                          1. re: ChristinaMason

                            yes, cafe berlin. that butter is fantastic -- equalling the best i've had in europe! (i haven't been there recently, so it may've changed).

                      2. re: jerzzy

                        top quality, unsalted butter - it never fails.

                    4. re: jerzzy

                      jerzzy, if it's waldorf astoria type eggs you're after, just add buttermilk.

                      1. re: jerzzy

                        i've always heard mayonaise can really kick eggs up a notch...

                        1. re: jamaempa

                          It's really good in there. Mustard is too.

                        2. re: jerzzy

                          Cream is what I'm thinking ...

                          Right now I'm doing onion and poblano. Fleur de sel when finished is pretty good too ...

                      2. Sometimes, I like adding little dabs of cream cheese to scrambled eggs...very very good. But something I tried more recently blew me away...I had some leftover sliced pepperoni that I wanted to use up and I read somewhere on line about eggs with garlic and pepperoni. You basically saute some crushed fresh garlic with cut up pepperoni in olive oil for a few minutes to cook the garlic...then add your 2 scrambled large eggs and hit it with some grated cheddar cheese. Oh....my....goodness...it was totally delicious! It did not sound too good when I read the recipe but the reviews were so ecstatic, that's why I did it plus the easy to do ingredients.

                        3 Replies
                        1. re: Val

                          Scraps of corned beef are good for this, also.

                          1. re: yayadave

                            hooo yeah...forgot about that one. Pastrami is great w/ eggs too.

                            1. re: The Professor

                              well...here's the link to the pepperoni and eggs ecstasy...forget the roll (you can tell I could care less about bread!)...who needs that??? LOL...truly...the sauteed pepperoni with the fresh garlic was just incredible...do whatever you please...but this is great!

                        2. Melt some butter in a frying pan. Crack in two eggs. Add a spoon or two of yellow mustard. Scamble with a fork. My mother used to call these "eggs a la Herman" for some reason.

                          1 Reply
                          1. re: ChrisOC

                            Wolfgang Puck once mentioned adding mustard also. I tried that and it was good but still not what I was looking for.

                          2. I think using cream instead of milk adds a good creaminess to the eggs. My husband also uses tons of unsalted butter to cook the eggs in. My favorite add-ins are chorizo, potato and a little onion. We also have what we call Omlet Rice (a concoction we had in Japan a lot). Its rice mixed with ketchup, ground pork, onion and a little Siracha. Then the Japanese people would drown it in curry. ;) But I think my favorite add in is ham, salt and pepper. Simple and tasty :)

                            1 Reply
                            1. re: jenwee

                              Folding in the butter is the key, my godson looked up at me as if I was a god. have to do it now...

                            2. I add msg to my scrambled eggs. It makes the eggs taste eggier.

                              1. I like assorted herbs, sometimes with diced tomato. But my current favorite is minced garlic and cayenne pepper. I'm trying to add cayenne wherever I can because of it's health benefits. I think it's great with eggs.

                                I also love spinach with eggs.

                                1. i usually do shallots, cream or half and half ans butter. salt and pepper of course.

                                  maybe the consistency you are looking for had to do with how long they were cooked? i prefer soft scrambled eggs, they are a very different thing from most scrambled eggs you get in restaurants.

                                  2 Replies
                                  1. re: shivani

                                    Good thought but no. The consistency was no different than my eggs, just the taste.

                                    1. re: jerzzy

                                      why don't you just call up the hotel, tell them your story and ask for the recipe? if it has changed, they might have it documented somewhere. mention, though, you live out-of-town and always visit when in town

                                    1. A can of drained smoked oysters.

                                      1. I always add half n half to my eggs and cook them in unsalted butter. I finish with some nice sea salt.

                                        "Garbage" eggs- mushroom, green onion, cheddar, and ham.

                                        One of my favorities is tomato, chive, and avocado.

                                        Fried potatoes, sausage, onion, peppers, cheese, and salsa and you can wrap it in a flour tortilla.

                                        Prosciutto and and chiffonade of fresh basil.

                                        1. Cream fraiche, not sour cream but an edge of both cream and cheese, some salt, fresh herbs of your choice, not whipped in at the beginning but added as you cook.

                                          1. cream cheese and green onion.

                                            fried potatoes and pesto.

                                            feta and kalamata olives and anything else you have around that goes with these flavors.

                                            1. A little chopped corned beef,and green pepper diced along with some small diced potato, a little oil. a corned beef hashed scramble.

                                              1. A few of my personal favorites....
                                                --Feta cheese
                                                --a spoonful of heavy cream (which is a worthy addition to any of the other ingredients below)
                                                --Yellow tomatoes
                                                --Potato and onion...nuke the spud 2 minutes each side, dice it up skin and all, and put it in with onions after they've caramelized a bit, then stir in the beaten eggs. keep the eggs a bit runny.
                                                --Nova Lox and onions...saute a bit before adding the eggs.
                                                --And, my ultimate favorite...sauteed bits of bacon, onion, and thinly sliced and roughly chopped smoked Hungarian kolbasz (Polish keilbasa is not a subsitute and will taste entirely different...if you can't get real kolbasz, then salami is a better substitute than kielbasa,); beat the eggs with a spoonful of sour cream, soft cook the egg mixture in a buttered pan with the meats and onion, and serve over buttered and diced toast. The eggs need to remain creamy and soft and served in a mound over the "croutons". This dish is unbelievable...heavenly.

                                                And gordeaux is absolutely correct...if you can get farm fresh eggs, do it...the flavor difference is off the charts.

                                                4 Replies
                                                1. re: The Professor

                                                  This sounds delicious. After Hurricane Katrina I went to the Gulf coast for a week and cooked for residents who'd lost their homes. There were big griddles set up outside under a tent top in a park and we cooked all day for hundreds of people using whatever foods had been donated or purchased by aid groups. It was a wild assortment of things, I was very grateful for the creativity of others. While planning the next day's breakfast someone suggested cutting up salami and cooking it into the eggs we were scrambling. Sounded pretty awful to me but we had to use what we had so off we went. We fried up 300 lbs of potatoes with 50 lbs of onions and served the eggs with salami scrambled in. People really enjoyed it! I was surprised.
                                                  Wish I could have made your recipe for them but now I think I'll try it myself. Had it not been for that experience after Katrina it wouldn't have sounded so appealing.

                                                  1. re: The Professor

                                                    Prof, I assume you're using smoked, rather than fresh kolbasz.

                                                    Our process: each egg needs 2 inches of thinly sliced sausage and a tablespoon of minced onion. Whisk a bit of milk into your eggs aong with some freshly chopped (or dried) parsley. start the sausage in butter or bacon drippings and when i starts sweating, stir in the eggs and keep stirring until they're just set. Buttered, hand-sliced rye bread or any other hard crusted loaf sets us up for the day.

                                                    1. re: DockPotato

                                                      It really us a great dish.
                                                      For this dish, yes...definitely the smoked kolbasz. If not using home-made smoked kolbasz, I try to purchase some that has not been totally dried from my Magyar butcher.

                                                      I have, on occasion, made some simple scrambled eggs with just the egg and slices of leftover cooked fresh kolbasz. Doesn't have the same flavor intensity, but a good dish in its own right.

                                                    2. re: The Professor

                                                      OMG- love the last idea!!! Must go shopping :)

                                                    3. Any of these add-ins would work, and I think that speaks to an eggs versatility-especially when scrambled. One item that I didnt' see posted was fresh ricotta stirred in while cooking (over low heat of course). Delicious.

                                                      1 Reply
                                                      1. re: rosielucchesini

                                                        Need to try this... I have a bit of good ricotta left over I have been trying to figure out what to do with!

                                                      2. Wow, lots of good things to try. I appreciate all the responses!

                                                        1. lots of good ideas here, but here are some of my fave combos...

                                                          chopped tomatoes, basil, capers, mozzarella cubes at the end and a drizzle of lemon juice on the plate
                                                          caramelized onions and wild mushrooms - can add tarragon if desired
                                                          carrots, miso, chives, shiitakes
                                                          eggplant, zucchini. onions, garlic
                                                          roasted celery, carrots, and onions
                                                          roasted cauliflower, parmesan and a little parsley
                                                          for a sweet twist, ricotta cheese, cinnamon, vanilla, and a little sugar
                                                          oh and not to forget the post hangover cure... eggs scrambled w/ leftover fried rice (and for those that need heat to kill the night, sriracha)

                                                          1 Reply
                                                          1. re: Emme

                                                            This is in line what what I do (normally for dinner at the end of the week, using whatever happens to be in the fridge). Last week it was green onions, mushrooms, a bit of red bell pepper, and lots of chopped spinich. Finished with a nice nob of goat cheese.

                                                          2. I've had orange juice, instead of the milk and orange rind...nice if you like something sweet, but not my cup of tea.

                                                            Prawns, spring onions and some soy sauce is nice...

                                                            1. I like adding chopped black olives and roasted red pepper and some kind of cheese, yum!

                                                              1. crab meat and avocado! I know avocado may sound disgusting but it actually makes the scrambled eggs very creamy!

                                                                I also like add shirasu, the tiny Japanese small white dried fish, and top with some seaweed or shiso

                                                                Mentaiko (spicy cod roe) is excellent too! Eel (Unagi) sliced in stripes or pieces are great with eggs (with mirin mixed in)

                                                                If you want something really hot, kimchi!

                                                                3 Replies
                                                                1. re: kobetobiko

                                                                  Yes, I also love shirasu or unagi (with mirin and also some green onions) in eggs!
                                                                  But my real favorite add-in is natto and green onions-- just make sure to cook them on the soft side, so it's still nice and soft when it's done. :)

                                                                  1. re: another_adam

                                                                    oh I like natto with eggs too, though I tend to put the natto on top of the scrambled egg or omelette rather than mixing it into the egg.

                                                                    1. re: kobetobiko

                                                                      Yes, piled up on top or inside an omelette is yummy too :) I mix them in if they're going over rice in the lunchbox, just because it makes it easier to eat...

                                                                2. Fresh Thyme, Sea Salt, Fresh Cracked Black Pepper, Water and whip a lot of air into the eggs. Cook in a cast iron skillet with butter or olive oil, push it together but turn it just once

                                                                  1. A favourite breakfast place of mine does a lovely scramble with persian feta and pesto stirred through so that you get these delightful ribbons of flavour and texture swirled through - they also serve it on corn bread which also adds something to the experience.

                                                                    Although it's obvious I also really enjoy scrambled eggs cooked in butter (and not overcooked but just cooked - I think the trick is to remove from the heat just before cooked and allow them to go the rest of their way under their own steam) with good quality smoked salmon and dill on the side (or sour cream with some horse radish mixed through in place of the dill)

                                                                    1. Nori

                                                                      Chinese dried scallops

                                                                      Pine nuts

                                                                      Diced tomatoes

                                                                      Diced tomatoes and shrimp

                                                                      Diced tomatoes and scallops

                                                                      Scallions and onions (or shallots)


                                                                      1. Just eggs? I accent with dill.

                                                                        Real add-ons - diced, sauteed Andouille Sausage; homemade Salsa Verde I had this morning; minced Chiles en Adobo; any of the previous with diced bell peppers and onions.

                                                                        1. I saute a little onion and squash in olive oil then add the eggs. When almost done add shredded swiss cheese, cover and melt on low. Just had them for breakfast this morning. Next time I'm gonna go greek with black olives and feta. Yum!

                                                                          1. Sauteed onion and garlic, diced roasted vegetables (zucchini and red peppers, usually), fresh herbs and feta cheese.

                                                                            1. I add a little heavy cream and some chopped green onion or finely snipped chives, coarse black pepper. I have tried other things like crumbled bacon and sauteed mushrooms, but keep coming back to this one. I really like the taste of eggs, and if I want to perk them up I drizzle some salsa over them after cooking.

                                                                              1. Thinly sliced Genoa Salami tossed in with a few squirts of hot sauce!

                                                                                I'll saute the salami first to render the flavorful oils, then mix in the beaten eggs...

                                                                                I love Salami & Eggs!

                                                                                1. browned onions & goat cheese
                                                                                  grilled asparagus & hollandaise
                                                                                  smoked applewood bacon and sliced apples
                                                                                  virginia ham and fontina cheese
                                                                                  my kids love homemade applesauce filled scrambled eggs

                                                                                  1. pico de gallo on top!

                                                                                    also, love cream cheese with herbs de provence.
                                                                                    fried bulk pork breakfast sausage (jimmy dean or bob evans, mild or hot)
                                                                                    green onions.
                                                                                    leftover roasted potatoes and gruyere.
                                                                                    feta cheese and tomato.
                                                                                    slivered ham.

                                                                                    2 Replies
                                                                                    1. re: alkapal

                                                                                      All of these add-ins sound good, but IMHO you can't beat really fresh eggs made with lots of imported butter and a sprinkling of fresh herbs, i.e. parsley, chives, tarragon finely minced.

                                                                                      1. re: lattelover

                                                                                        "Fines herbes" - that was what I was trying to think of when I suggested chives or tarragon above. I'm getting old!

                                                                                    2. Yesterday's eggs ... lightly caramelized onions, parmesan, and a little Jarlsberg. Yum.

                                                                                      1. add inn while cooking:

                                                                                        veal bologna

                                                                                        once they are cooked, I eat them with salsa, or picante sauce.

                                                                                        1. Cream Cheese
                                                                                          any kind of cheese

                                                                                          1. This weekend's winner was spinach with brie.

                                                                                            1. Daughter and I would sprinkle on something call "Aromat". Knorr Swiss made it, but we have not seen it on the shelves for 1 - 2 years now. I miss it! Eggs were just great!

                                                                                              3 Replies
                                                                                                1. re: maxandrick

                                                                                                  an irish ex of mine also swears by that stuff. it's mostly msg!

                                                                                                2. Robert Rodriguez' breakfast tacos look great!
                                                                                                  One w/ ;potatoes. Another w/ fried cut-up corn tortillas, jalapenos, onions & tomatoes.


                                                                                                  1. always the spoonful of cream cheese.

                                                                                                    orange marmalade

                                                                                                    thin potatoes and grated zucchini and feta

                                                                                                    yesterday i had the eggs over a pile of red cabbage that i sauteed with some bits of keilbasa, a splash of cider vinegar, a chopped apple, and a chopped onion. it was wicked good. i had a couple bread and butter pickles along side.

                                                                                                    i love all these ideas! eggs might be in my top ten foods, honestly.

                                                                                                    2 Replies
                                                                                                    1. re: pigtails

                                                                                                      I am really a purist when it comes to scrambled eggs. I like mine farm fresh, splash of cream, salt and pepper, scrambled in Vermont Butter and Cheese Company cultured butter with sea salt crystals. Stirred gently and quickly, there are few foods so complete and perfect. On the other hand, my daughter likes to add grape jam and American cheese to her concoction.

                                                                                                      1. re: greenstate

                                                                                                        I'm sure with you on using cultured butter ... It adds a whole other dimension...I wish it was more widely available.

                                                                                                    2. I had brunch at a restaurant in Chicago the other day that had the most awesome omelette and I'm sure it could work for scrambled eggs too:

                                                                                                      cheddar, feta, and Swiss cheese with sundried tomatoes and pesto sauce! It was magnificent!

                                                                                                      1. For the purist. Add 2 oz cream or half and half to 4 eggs, beat well with fork, not too much though. Melt fresh unsalted butter in pan. Pour egg solution in pan, a couple of ounces at a time. Keeping gas on low, scramble eggs turning them as little as possible, so they develop into large chunks, yet stay moist. When done, spoon onto plate. Garnish with a bit of salt and fresh black pepper. You will have a very rich yet delicate tasting scrambled egg as a result.

                                                                                                        1. i'm fascinated by BamiaWruz' suggestion of dates!
                                                                                                          i like: goat cheese, pesto and shrimp
                                                                                                          boursin and peas
                                                                                                          feta, kalamata olives and tomatoes with basil sprinkled on top
                                                                                                          yum - scrambled goodness!

                                                                                                          1. Caviar & homemade yogurt

                                                                                                            Chopped green onions, fine slivers of duck (or shredded chicken), serve w/ drops of shoyu & toasted sesame oil & chopped cilantro

                                                                                                            Bits of lox and cream cheese w/ somefinely diced onion and capers

                                                                                                            Shavings of Parm Reg or Pec Romano & torn arugula leaves

                                                                                                            Caramilized feather cut onion and chopped HOT chiles

                                                                                                            Left over laab (or broken up meatloaf for all of you in the heartland)

                                                                                                            Sliced hot dogs

                                                                                                            1. I add a small splash of half-and-half while scrambling, into the pan with unsalted butter already frothing, S&P only after they've begun to firm up, and just before they're done...I do a tiny 'one shake' of garlic powder well above the pan so only the most miniscule dusting gets into the eggs. There's no overt garlic flavor, it just adds a 'warm note'.

                                                                                                              I like six dower's idea about the sour cream, too. I'll have to try that. On a caramelized onion kick at the moment, so Emme's caramelized onions and wild mushrooms sounds good, also.

                                                                                                              1. I like Boursin in mine .

                                                                                                                1. seems my version is always different depending on what's in the fridge / cheese drawer....this is what I've been adding lately with a little cheese on a tortilla, yum....actually this stuff is really g ood in and on most things!


                                                                                                                  1. Onions and cheese (together) - preferably American

                                                                                                                    1. The only time I add anything other than a bit of milk or half and half and seasnoing to scrambled eggs is near the very end of cooking. I heat the other ingredients seperately and fold in at the last moment. Otherwise you can lose the fluffy nature of the eggs and end up with dry flat eggs and a bunch of grayish water.

                                                                                                                      1. Avocado is a surprisingly nice addition to scrambled eggs...

                                                                                                                        If you want to go for a bit of luxury, I like a little bit of smoked salmon, thinly sliced and cooked with the eggs... You could garnish with a nice bit of dill and creme fraiche...

                                                                                                                        Another scrambled eggs de luxe idea (coutesy of Delia Smith): leave a black truffle with about six eggs in a lidded container for a few days, so that the eggs naturally absorb the scent through the shell. Use this to make your scrambled eggs...

                                                                                                                        Of course cheese is also a perfect match. I can't think of one that wouldn't go well with scrambled eggs... Dare to be adventurous!

                                                                                                                        1. Prosciutto 'bits' - trim the fat from some leftover prosciutto (there Must be some, sometime!).
                                                                                                                          Spin in the food processor, cook in non-stick pan until crispy.

                                                                                                                          Add to scrambled eggs. Yum.

                                                                                                                          1. Looks like by now you've got plenty of add in ideas. My suggestion is to slow the cooking. My mom's friend, a mexican -descent LA'er, makes the best eggs: cooked very slowly over low heat. Plenty of butter and some cream, then green onions, S&P, queso fresco, and salsa at the end.

                                                                                                                            1. sorrel, cream cheese, and smoked salmon, or any combination thereof
                                                                                                                              homemade salsa verde
                                                                                                                              any good cheese
                                                                                                                              vinegar and garlic (toned down from Claudia Roden's version)
                                                                                                                              chilaquiles style
                                                                                                                              fresh chiles

                                                                                                                              Most always cooked low and slow (30 minutes) with butter and heavy cream, and almost never with black pepper.

                                                                                                                              1. Just came up with this and it was so yummy

                                                                                                                                3 eggs
                                                                                                                                2 pieces of cooked bacon
                                                                                                                                2 T of half and half
                                                                                                                                1 or more tsp of hot sauce
                                                                                                                                1 slice of provolone cheese torn up into little pieces
                                                                                                                                1/2 tsp of salt
                                                                                                                                2 pats of real butter, not that fake stuff

                                                                                                                                Melt butter in pan on med/high heat until almost all melted. Meanwhile mix up the rest of the stuff. Add to melted butter. Stir until done. YUMMY!!!

                                                                                                                                1 Reply
                                                                                                                                1. re: KimberlyM

                                                                                                                                  That looks pretty good...gonna try that one!

                                                                                                                                2. I love to throw in some steamed asparagus and roasted peppers into my eggs. I also really enjoy adding salsa either homemade (Preferable) or from a bottle (gotta work with what you have sometimes)

                                                                                                                                  1. Hot sauce, avocado, oyster, porcini, cremini, or portabello mushrooms, any real Parmiggiano-Reggiano cheese, Humboldt Fog chevre, spinach, nopales, black beans, chives, green onions, and/or Granny Smith apple shavings.

                                                                                                                                    1. 1) Canned corned beef hash. Frizzle it in butter until it is getting a little crispy then add the eggs. 2) Shredded sharp cheddar cheese. 3) Sauteed mushrooms---saute a lot of fresh ones in butter than add the eggs. 4) Sweet peppers, either red or green---saute, then add the eggs. With or without chorizo.

                                                                                                                                      But not all at the same time.

                                                                                                                                      1. tabasco sauce chipotle style.

                                                                                                                                        smoked salmon

                                                                                                                                        mexican chorizo, not the kind with lymph nodes. get a good one or make your own from ground pork and seasonings, many recipes out there and easy.

                                                                                                                                        omirice as played by tampopo director. i prefer a little more runny with hot style banana sauce instead of ketchup.

                                                                                                                                        1. I made two variations recently that were great:

                                                                                                                                          1) Add whisked eggs to beet greens and stems sauteed in butter, top with grated Parm. Regg. and cook until set.

                                                                                                                                          2) Add herbed goat cheese to soft scrambled eggs and top with snipped chives. Serve with smoked salmon.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: ChristinaMason

                                                                                                                                            Try this one from Escoffier.
                                                                                                                                            Substitute the hard boiled eggs with fluffy scrambled eggs. Otherwise follow the recipe to the letter.
                                                                                                                                            Simple but very delicious.

                                                                                                                                          2. Reading all of these delicious suggestions I thought of the Benjamin Franklin saying "God gave us beer because he wants to be happy". I would add to that "God gave us scrambled eggs because he wants us to be able to fix a good meal in a big hurry". It's probably the #1 fast food.

                                                                                                                                            1. Ditto on the Salami. If you can get it whole, or in thick slices, simply dice it up and cook it on medium low until it slowly renders out it's own fat and begins to crisp up - then cook the eggs in the rendered fat.

                                                                                                                                              It's my favorite breakfast sandwich on some thick sliced toasted crusty Italian bread, with some smoked provolone melted over it (I throw the whole open faced sandwich under the broiler a bit to do this, before assembling it all together)