Breaking the Fast, Weekend-Style

During the week, I faithfully eat healthy breakfasts, filling my bowl with low-fat cereal and spreading naturally sweetened jam on my toast. At most, I take about 15 minutes, start to finish, for this meal. The weekend, however, is another story. I love hearty, unhurried fall breakfasts, especially when we have house guests.

These scrambled eggs are made by sauteing together onions and diced turkey kielbasa sausage, then combining them with beaten eggs and a hint of rosemary. Add shredded pepper Jack cheese while cooking the eggs, garnish with fresh rosemary sprigs and serve with toasted whole-wheat bread. Uncomplicated to prepare, it takes about 10 minutes to assemble and half that time to cook.

With the eggs and toast, offer a bowl of mixed fruit (seedless grapes, sliced apples and diced melon) and fresh-squeezed orange juice. And, of course, there will be pots of hot coffee and tea.

SCRAMBLED EGGS WITH ONIONS, SAUSAGE AND PEPPER JACK

8 large eggs

3 tablespoons butter

1 cup chopped onions

1/4 pound light turkey kielbasa sausage, diced

1 teaspoon crushed dried rosemary

Salt, freshly ground black pepper

1 cup shredded pepper Jack cheese

Fresh rosemary sprigs for garnish, optional

Beat eggs lightly in mixing bowl and set aside. Heat 1 tablespoon butter in large, heavy skillet over medium heat. When hot, add onions and kielbasa and cook, stirring, until onions are just softened and sausage is hot, about 4 minutes. Remove with slotted spoon and add to beaten eggs. Stir in rosemary and season generously with salt and pepper.

Heat remaining 2 tablespoons butter in same skillet and when hot, add egg mixture. Sprinkle with cheese. Cook, stirring constantly, until eggs are scrambled to soft consistency. Remove and arrange on warm serving platter. Garnish with fresh rosemary sprigs.

Makes 4 to 6 servings.