When I cook, I like to experiment now and then. I’ve always been a big fan of eggs. The problem that I have had when making scrambled eggs is the cleanup afterward. Inevitably I end up cooking them too long and I have to scrub and scrub to clean my pots or pans.
But then I found this video:
After trying this a few times, I have now found my new way to cook scrambled eggs. Having the tomatoes and bread just add to the experience. I’ve been using bigger tomatoes, and I end up cutting them in half after cooking them for a while.
I also am just using the bread that I have as opposed to the sourdough bread (although, I think the sourdough bread would be fantastic). Just plain old whole wheat bread. Sometimes I spice it up with some mushrooms and scallions.
Really, what I am saying, is that you can experiment as you like. It probably will still be edible when all is said and done, and you probably learned something from it.
Nob of Butter
Half Table Spoon of Crème fraîche (I typically leave this out)
Little bit of Salt & Pepper
Chopped Chives (another that is optional)
Fat cap mushrooms
Salt & Pepper
Sour Dough Bread (thick cut)
Drizzle Olive Oil