Crescent Scramble

By: Jean Johnson
(serves 2-3)
 1 package Pillsbury crescent rolls
2 TBSP butter, divided
¼ cup diced ham
¼ cup diced mushrooms
5 whole eggs
2 TBSP half and half (or heavy cream, milk, etc.)
Salt and pepper, to taste
¼ cup shredded cheese (I use whatever is on hand, usually a “Mexican” blend.)

  • Bake the crescent rolls according to the package directions.
  • While the rolls bake, prepare the ingredients, but don’t start cooking anything else yet!
  • Whisk together the eggs, half and half, salt, and pepper.
  • Melt 1 TBSP of butter in a non-stick skillet over medium-high heat. 
  • Saute the ham and mushrooms until lightly browned.  (If using other ingredients, substitute any veggies and meats being included here.)
  •  Set the mixture aside.
  • Remove the pan from the heat, allowing it to cool to a medium heat.  Return to the stove with the burner set to just below medium.  Melt the 2nd tablespoon  of butter in the pan.
  • Add the eggs.  Immediately begin swirling back and forth with a spatula.  Keep the eggs moving, scraping and swirling the entire egg surface in a ritualistic kind of way.  If you find yourself entranced by the magic of cooking eggs, you are doing this correctly.
  • When the eggs look set, add the ham and mushrooms into the mix.  (Everyone’s idea of “set” is different.  Many people would say I like my eggs overcooked.  Eat yours however YOU like…)
  • Add in the cheese.
  • Plate the dish by using 2 or 3 crescent rolls and adding the eggs in the middle.  
  • Top with some dried thyme or other favorite herb for some color.