Basic, quick breakfast to accompany toast. It’s more about the technique for these rather than the ingredients.
Everyday Scrambled Eggs
Adapted from Mark Bittman. Makes 2 servings.
- 4 or 5 eggs
- 1 to 2 TB milk or cream
- 1 TB butter or olive oil
- salt and pepper
- Beat the eggs with salt, pepper and liquid of choice. Heat butter or oil on skillet (preferably nonstick) on medium high heat.
- Add eggs. Cook while stirring frequently. If eggs begin to dry, remove pan from heat and continue to stir until cooking slows down.
- The eggs are done when creamy and still a bit “wet.”
- Great to add grated cheese when the eggs are almost done. Or sauté onions beforehand and add them. Or mix some salsa and cheese into them near the end for huevos rancheros. Also, obviously, great with bacon!