Chef Matthew Kenney shares his recipe and technique for a seasonal JUST Egg scramble with asparagus, morel mushrooms, tempeh bacon and plant-based chèvre.

Recipe courtesy of Matthew Kenney Cuisine

For the scramble:

  • 1 bottle (12oz) JUST Egg
  • 4 pieces tempeh bacon (homemade or store-bought)
  • 6 pieces medium asparagus
  • 1 cup morel mushrooms (or substitute your favorite wild mushrooms)
  • 2oz plant-based chèvre (recipe included, or substitute your favorite plant-based cheese)
  • 2 tablespoons extra virgin olive oil
  • Fresh herbs of your choice (parsley, dill, chives, tarragon, etc.)
  • Sea salt & fresh cracked black pepper

For the chèvre:

  • 1 cup raw cashews
  • 1 cup raw macadamia nuts
  • 1 cup water
  • 1 acidophilus capsule
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 tablespoon white miso paste
  • 1 teaspoon sea salt

Serves 2 for a big breakfast

Note: If making the chèvre, you’ll need to start it at least 2 days in advance.

Prepare the plant-based chèvre (optional)

Place the cashews and macadamia nuts in a bowl and cover them with water. Cover the bowl and let it sit overnight. The next day, strain the nuts and place them in a pot. Cover the nuts with water and bring the pot to a simmer over medium heat. Once the water begins to simmer, strain the nuts and rinse them under cold water. Place the nuts in a high-powered blender with the cup of water. Open the acidophilus capsule and add the contents. Blend the ingredients on the highest setting until smooth. Place the contents of the blender into a clean bowl and cover with a damp cloth. Let the bowl stand at room temperature for 24 hours. The following day fold in the remaining ingredients and refrigerate in an airtight container until ready to use.

Clean the mushrooms

If using wild morels, wash them several times and lay out on a towel to dry for several hours.

Blanch the asparagus

Prepare a large bowl of ice water. Separately, bring a medium-sized pot of water to a boil and add a few tablespoons of sea salt. Place the asparagus in the pot of water and cook until tender. This should take only 1-1 1⁄2 minutes, depending how thick it is. Transfer the asparagus to the bowl of ice water to stop the cooking process; this will keep it bright green and keep the flavor fresh.


Place a non-stick skillet over medium heat. Add the mushrooms and tempeh bacon, sauté until crispy. Add the blanched aspara- gus. Shake the JUST Egg well and pour into the skillet. Continue cooking and stirring until the JUST Egg starts to scramble. Fold in the cheese and fresh herbs. Season to taste with sea salt and fresh cracked black pepper.


Serve with a side of your favorite greens and crusty sourdough bread.