The Scavenge | Celery Scramble


Celery (Photo credit: Wikipedia)

We’ve all had those times when we get hungry and stare at a fridge or cupboard full of food and somehow cannot for the life of us figure out what to make.

Maybe it’s the hunger clouding our normally astute minds. Maybe it’s the plethora of choices that prevent us from seeing a few ingredients that obviously go together. This is also the time when our brains can easily make us lose our resolve and just elect to go get something less-than-healthy as a reward for being too lazy to do the math.

When I find myself in this predicament, the clearest path to a solution that I can find is to start pulling out ingredients and then let the creative process take over from there.  None of these were planned to go together. Surely when we went to the store we had a list and at no point did these things reside in the same menu, but here we are, about to make something that could be delicious.  I like to call this “the scavenge”.

Celery + Sausage + Eggs

In the Mix:

  • Left-over chicken sausage from last night’s Zuudles (I assume that’s how you spell zucchini noodles)
  • Eggs
  • Green Onion (both ends)
  • Garlic
  • Mushrooms
  • Celery
  • Spicy Sprouts

Currently the GF is in the early days of doing Whole30, and I’m doing the best I can to support that within the house. For this specific meal that meant ignoring the cheese and tortillas in the back of the fridge. Also, I didn’t think chopping up a whole onion would be worth it for just me, so I went outside the box on this one. I figured that since mirepoix contains onions, carrots and celery, there had to be something good to be captured from sweating the celery on its own.

Threw the chopped celery, scallions, mushrooms, and garlic in for a few minutes to unlock the flavors, then added slices of the chicken sausage and some chili powder for taste. Poured on the huevos and added the chives and spicy sprouts right before removing it from the heat. That’s how you make a celery scramble.

I didn’t take a picture because scrambled eggs are rarely a particularly attractive plating, but I give this one a thumbs up for color.  It was also a terrific texture, with the celery providing a nice bite without being stringy or cumbersome.  This one was also pretty filling, as I ate it at 1pm and was sufficiently un-hungry enough to coast right past the pastries on display when we went for coffee at 5:30.

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