Florentine Breakfast Scramble Topped With Boursin Cheese

Posted on: Feb 18, 2015        In: In the Kitchen, Recipes        With: 2 comments

Breakfast scrambles are a regular item on our home breakfast menu.  Sausage (turkey or pork) is browned and crumbled.  Then two beaten eggs are added to the skillet, and the mixture is scrambled together.  The scramble is topped with a little grated cheese.  Yummy!  This is super easy and delicious.

But….  This week I made a couple of changes to our scrambles, and Sweet Mother of Pearl if I must say so – I have impressed myself.

First, I must give a shout-out to the Crossroads Diner.  One of our favorited items on their menu is a frittata that is made with


House made sausage, sweet onions and house made herb cheese  

This frittata is delicious.  We especially like the creamy Boursin cheese that melts into the frittata.  

With the Crossroads Diner’s frittata in mind, I bought some Boursin cheese and thought I could add it to our scramble.

This is so easy.


About a third of a pound of sausage was browned and crumbled in a skillet.  What I really do is brown the entire pound of sausage and then use a third of a pound of it each morning.  A potato masher works well to help crumble the sausage.

Then I had another idea.  I am suppose to be eating foods rich in iron, so I had  spinach in the refrigerator.  (The darker the leafy greens – the more iron they contain.)


“Why not add some spinach to our scramble,” says I to myself.  So a big handful of spinach was placed on the cutting board.


To dice the spinach leaves, roll the leaves into a cigar shape and slice through the leaves.


The diced spinach was added to the sausage, and cooked for a couple of minutes until it wilted. Isn’t it purty!  With the addition of the spinach, I believe this dish would qualify to be called a Florentine Scramble.


Then two scrambled eggs were added to the pan, and the sausage, spinach, and eggs were scrambled together.  More eggs can be used, but we just used two.


Now this is the really, really good part.  When the scramble is ladled on the plate, little pieces of the Boursin cheese is crumbled over the top.  It doesn’t take much cheese.  I felt like a restaurant chef with this scramble.  The sausage, spinach, and eggs scrambled together are delicious, but the added touch of the Boursin cheese takes this dish to another level.  The scramble was served with toasted Lemon Cream Bread and strawberries.  Life is good!


You can find packages of this delicious soft cheese in the cheese section at the grocery store.

Try it.  I think you will like it.

Blessings to you and yours,

If you want to print the recipe, click on the title of this post or go to lanabird.com.  The print button is under the share button.







Florentine Breakfast Scramble with Boursin Cheese

By Lana Published: February 18, 2015

  • Yield: 2 Servings

Sausage, spinach, and eggs scrambled together make a delicious breakfast meal. Topping the scramble with Boursin cheese takes the dish to another level. Delicious!



  1. In a skillet, brown the sausage and use a potato masher to help crumble the sausage.
  2. Chop a large handful of spinach and add the spinach to the skillet. Cook until the spinach wilts.
  3. Scramble the eggs with a little milk. Add to the skillet and scramble the sausage, spinach, and eggs together.
  4. Top the scramble with the Boursin cheese.
  5. Enjoy!
2 Responses
  • Marsha on February 19, 2015

    What a great idea to add the Boursin cheese to your scramble. I must remember that hint.

    We enjoy Crossroads Diner very much. I like catching a glimpse of Chef Tom when he comes out of the kitchen with his do-rag on his head. Cute!

  • MIKEL (HOT ROD'S MOM) on February 19, 2015

    It looks delicious. I will have to try it sometime.

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