This Scramble with wild mushrooms, sweet onion, fresh herbs and soft ripened cheese was prepared for a brunch for some great clients of mine.  We paired it with a fennel and sage breakfast sausage and coffee from a local organic coffee roaster – Cafe Ibis in Logan, Utah.  For the potato component, we used Idaho potatoes shredded and cooked in a waffle maker.

When we do brunches, we usually have a couple of scrambles in cast iron skillets, a potato dish, a smoked meat, a cured meat (like our Far East Salmon Gravlox),  and of course a skier’s breakfast wouldn’t be complete without some fruit and yogurt.