Whether you prefer your scrambled eggs just-barely set, dry, or somewhere in between — a topic we could discuss ad nauseam — let's agree that the breakfast staple can often benefit from a bit of jazzing up via toppings and mix-ins. Sometimes that can be as simple as a hefty handful of parmesan cheese or a sprinkling of chopped fresh herbs like chives, parsley, or tarragon (or a combination of the two), but on days when more feels better, try one of these enticing ideas:
- Pesto, basil, sun-dried tomatoes, and parmesan: Either drizzle the pesto on top of cooked eggs, or swirl it into the eggs as they cook. Add a chiffonade of basil, sliced sun-dried tomatoes (or slow-roasted tomatoes), and grated parmesan.
- Brie, chives, and mushrooms: Slice up a handful of mushrooms and cook them till browned and tender in butter, add eggs, cook until set, and then top with chopped brie and minced chives.
- Bacon, cheddar, and leek: Cook bacon however you prefer — we're partial to the hands-off approach of oven roasting — meanwhile, sauté sliced leeks in butter until translucent and beginning to brown, then add the eggs, cook until set, and top with crumbled cooked bacon and grated cheddar cheese.
- Bell peppers, caramelized onions, and Italian sausage: Remove a sweet or spicy Italian sausage from its casing, break it up into crumbly pieces, and cook it through. Remove to a plate, add chopped roasted bell peppers and caramelized onions and eggs seasoned with a pinch of paprika, cook until just set, fold in the sausage, and serve.
- Mushrooms, fontina, and truffle salt: Cook the mushrooms and eggs as in the brie, chives, and mushrooms iteration. Once cooked, top with grated fontina and a pinch of truffle salt.
Did we leave your favorite scrambled egg combination off the list? Enlighten us in the comments — we're always looking for new ideas!
Nothing cures a hangover like a bacon and egg sandwich! This is my current favorite recipe: it's a mixture of bacon, onion, and eggs piled high on bread. It's simple but absolutely delicious. The fluffy eggs complement the sweet caramelized onions and salty crispy bacon that's surrounded by warm bread with a soft exterior and crunchy interior. For a little kick, add Tapatío or your preferred hot sauce. The original recipe calls for a loaf of ciabatta, however, you can use whatever bread you have on hand. Also, feel free to adapt the method to suit your needs. Vegetarian? Omit the bacon. Don't have aged cheddar on hand? Substitute parmesan or monterey jack. Ready to fill up on this finger-licking good brunch dish? 
