Scrambled Eggs and Turkey Bratwurst


By Dane Feldman

Photo by Dane Feldman.

A while back, I read a how-to piece on scrambled eggs. Up until that point, I hadn’t been one to enjoy my eggs scrambled much. The advice was to crack the eggs directly into the pan rather than whisk them in the margarine first and, as it turns out, the eggs are far more flavorful this way.

What you’ll need:
1 link turkey bratwurst
2 eggs
1 tbsp margarine
Black pepper

Preheat oven to 350.

Cook the bratwurst in the oven until lightly browned on all sides. Remove the link from the oven and chop it into small pieces.

Melt the margarine in a skillet over low-medium heat. Then, slowly crack in the eggs one at a time. When the eggs begin to set, push them around with a spatula, but don’t flip them.

Add in the chopped bratwurst and continue to push the eggs around with the spatula until the yolks break. Once the yolks break, push around once more and add in the pepper to taste before serving.