Recipe: (Possibly imaginary) Lake Quinault (or Maybe Lake Crescent) Lodge scramble


In 2014 I didn’t make reservations fast enough for Lake Crescent (nine months in advance wasn’t advance enough – the place is that good) and we ended up at Lake Quinault for our anniversary, instead. It’s still in my favorite national park, it’s still a historic lodge, it’s still on a lake, and it still has amazing food, so no complaints here.

I distinctly remember eating a scramble for breakfast in the lodge one morning that had goat cheese and peppers and smoked salmon. Then again, I also remember it being called the Marymere Something or Other, and Marymere Falls is at Lake Crescent, not Lake Quinault. Furthermore, it’s not on the menu of either lodge, so I either imagined it or they’ve discontinued it.

No matter. Here is my imagined scramble made real. And it’s really good.

(Possibly Imaginary) Lake Quinault (or Maybe Lake Crescent) Lodge Scramble

  • Servings: 1
  • Print

For breakfast, pair this with some buttered billion grain toast. For lunch, pair it with a simple mixed greens salad with an equally simple vinaigrette. This recipe scales up easily, so keep it in mind for brunch. Some thinly sliced red onion and/or capers would not go amiss.


  • 1 tsp butter or olive oil
  • 2 large eggs
  • 2 tbs milk or cream
  • 1 oz plain goat cheese, crumbled
  • 2 tbs jarred roasted red peppers, cut into 1/2-inch pieces
  • 2 oz hot-smoked salmon or steelhead, cut into 1/2-inch pieces


  1. Heat the butter or olive oil in an 8-inch nonstick skillet. When it is up to temperature crack the eggs right into it and pour in the milk or cream. Season with salt and pepper and mix roughly right in the skillet. (This is very rustic – you’re not making a French omelet, it doesn’t need to be perfectly blended and homogenous.)
  2. Scramble as usual. When the eggs are just about as done as you like them, add the smoked fish, goat cheese, and peppers.
  3. Tip onto a plate and eat immediately. That’s it!

— Amanda


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