Happy Sunday Foodies! It is, indeed, a happy Sunday here. Nick arrived home safely yesterday and we have been relaxing since we triumphed through traffic [a meager triumph because it took is 2 hours to go 40 miles]; but we thankfully managed to get home with a few minor horn blowing discretions – by me, of course.
We didn’t have any magnificent plans for yesterday; we thought we would relax and watch a movie. Neither one of us slept well all week, but I was far less tired than he was… obviously. When he finally woke up this morning after 18 hours of solid sleep, I knew he was going to want something for breakfast.
So then it happened, I hear ‘what are we having for breakfast?’
Now you should all know that we don’t have much in our refrigerator right now because I managed to get by on a couple of meals made up the ingredients we already had in the house. However, we do have eggs and cheese; but no bread. Yep, that is my foodie life right now.
I thought to myself, cereal – yeah, you could eat cereal. Instead of thinking all of that, however, I must have said it out loud because the next thing that I heard was, ‘what, you’re not making me a welcome home breakfast?’ Oh boy, I knew I was trapped. I had to make him something with the little bit I could gather together.
I went with the only reasonable option – scrambled eggs with cheese, but no bread. He seemed fine with that. My mom taught me how to make scrambled eggs. She makes the best scrambled eggs in the entire universe; still does in my opinion. I started trying to replicate my mom’s eggs when I was in high school and they never turned out the way I wanted to; in fact, they were horrible. I tried for years to get them to work until I decided one day that I would simply not make them anymore. And I didn’t until October of last year when I got the brilliant idea to start a foodie blog. I knew I had to give making these a try again and, much to my surprise, they turned out wonderfully. No, they were FANTASTIC! Nick instantly fell in love and he frequently requests my scrambled eggs. I don’t mind making them, but I have twisted my mom’s traditional recipe to include some of our favorite spices.
So this morning I am present to you my Scrambled Eggs.
- 3 eggs
- 3 or 4 tablespoons Milk
- Salt & pepper, to taste
- ¼ teaspoon garlic powder, optional
- ¼ teaspoon cayenne pepper, optional
- ¼ teaspoon chili powder, optional
- 1 to 2 tablespoons hot sauce, optional
- 3 slices cheese
- Grease a medium skillet over medium heat
- In a medium bowl, whisk together the eggs, milk, salt and pepper [and whatever seasonings you want to use]. Whisk until the eggs are light and fluffy
- Pour the mixture into the skillet and add the cheese to the top
- Fold the eggs until they are set, about 3 minutes
- Plate and EAT!
Scrambled eggs are easy, tasty and anybody can make them. I know, you’re probably thinking why is it that I had such a difficult time with making these my entire life… and to this day I have no idea how I managed to mess them up so terribly.
Another great thing about scrambled eggs is you can dress them up any way you like. I grew up eating them with salt and pepper with some cheese included. It is the simplest form of scrambled eggs in the world. As time went on, I started adding new flavors like the hot sauce and garlic. Nick loves all of the spices so I continue with it, but there is no reason you have to add anything other than some salt and pepper! These are no-fail eggs!
I hope you all give them a try sometime!
Until Next Time,