For no particular reason, my recipe for scrambled eggs.
A heaping tablespoon of turmeric
A teaspoonful of chipotle powder
3 or 4 stalks of scallions
About 5 ounces (one large link) of andouille sausage
One large non-stick frying pan
A glass measuring cup
A spatula and a sharp paring knife.
A fork or eggbeater for scrambling with.
Remove the sausage casing and mince the meat. Dice the scallions. Scramble the eggs in the measuring cup, mixing in the turmeric and chipotle powder.
Brown the sausage. Once it is evenly browned, pour the eggs over it and scramble everything with the spatula. Add the scallions as the eggs are beginning to solidify – not earlier or they will cook down too much.
A decent grade of chorizo works as well as andouille. Shallots will do instead of scallions and some people like that taste better, but if you do that cook the shallots down a bit in olive oil before browning the meat (and if you’re going to do that, adding some sliced mushrooms is not at all a bad idea). Hotter varieties may be substituted for the chipotle to good effect; on one occasion I made this with powdered scorpion peppers.
Makes a generous breakfast for two. We usually accompany it with Italian sourdough toast.