Amazing Eggs!

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.

3 Eggs
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
Vine tomatoes

Sour Dough Bread (thick cut)
Drizzle Olive Oil


Breakfast from last Saturday morning

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