Hark, did someone call for me?
I always enjoy a simple breakfast of eggs on toast, though instead of sausages and bacon, how about some sauteed baby 'bellas and cherry tomatoes on the vine? Allow me to share my recipe for scrambled eggs (it's actually Gordon Ramsay's but I liked it enough that I now use it constantly).
Eggs: 3EA
Butter: 1Tbsp
Chives: TT
Bacon: As desired
Cheese: As desired
Add eggs and butter to pan
Begin cooking on medium heat
As the eggs solidify, alternate the pot on and off the heat
You be the judge as to when they are done, but leave them soft and creamy.
The key to making a nice, creamy scrambled egg (not that tosh you find served in diners) you need to whisk your eggs vigorously and start with a cold pan. Only apply as much heat as you need, and when you see the eggs are starting to coagulate, alternate the pan (make sure it has tall lips, by the way. Use a saucepan) on and off the heat. Many rookie cooks make the mistake of not understanding that you can quickly and easily slow or stop the cooking process simply by removing your pan from the heat source. Once the eggs are cooked, add the chives and whatever extras you might choose. Serve on toasted San-Fran sourdough for the best experience.