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We’d been camping the past few nights in cold, and often wet, conditions along the coast of Northern Iceland. Staying in a home with a full kitchen felt like paradise. We decided breakfast the next morning would be a priority, as way to soak in a few serene, quiet moments before continuing west along the Ring Road. With equal parts comfort and vibrancy this recipe is a perfect revival for 12 travelers.
Travelers' Scramble : Brunch for 12
1 bag of small potatoes, diced small
1 red onion, diced
2 green peppers, diced
4 medium carrots, diced
¼ cup half and half
Salt and pepper
6oz goat cheese
1 package Patagonia Provisions Lemon Pepper Salmon
Rustic bread, sliced
Sauté onions over medium heat until clear, add potatoes, carrots, and peppers. Sauté until potatoes are soft, stirring occasionally. Reduce heat to low.
In a large mixing bowl, whisk eggs with salt, pepper and ¼ cup half and half.
Add whisked eggs to vegetables and slowly fold with a rubber spatula. Slow and easy is the game for these eggs.
While eggs are cooking, toast the bread.
Once cooked, remove scramble from heat. Gently fold in salmon and thyme. Serve by spreading goat cheese on toasted bread, placing a generous heap of egg scramble on top, and garnishing with thyme.
Best enjoyed warm with freshly brewed coffee and friends.