There are few things I prefer for breakfast over scrambled eggs and bacon, but just to slightly change things up, I tossed in my favorite seasonal ingredient -- garlic scapes. We stumbled upon a farmer's market while here in Park City where one of the farmers offered us this bundle of scapes.  I couldn't waste this beauty so the next morning, I threw together this dish before our long hike.  The fragrant scapes and crispy bacon nestled between the fluffy scramble were the perfect start to our morning and a recipe that I'll be bringing back to New York.

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Bacon and Scape Scramble serves 2

4 extra-large organic free range eggs

2 garlic scape, chopped

3 strips of (nitrate-free) bacon, cut 1/4-inch wide

In a medium bowl, whisk together eggs until bubbles appear at the surface. Add the scapes then whisk for another 10 seconds.

Heat a large non-stick frying pan on medium-high. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to a paper towel to drain.  Then, dispose of any excess grease in pan and place pan back on stove.  Drop heat to low, then add eggs and bacon.  Consistently scrambling until desired consistency.

Serve on toast with a side of sauteed scape.