The house is so quiet this morning; I’m on my own, no little feet running around, no screaming and no crying, just quiet. This is not a normal occurrence around here, a Saturday morning in my home is usually extremely noisy so I’m both happy and sad, all at the same time. I’m embracing the silence as a time to think freely without the noise and work deadlines weighing me down. They wont be back for a few more hours and I plan to enjoy this rare opportunity. It think this morning calls for a simple, quick, but delicious breakfast. Creamy scrambled eggs and toast, so simple, yet so divine.
Melt your tablespoon of butter in a skillet on a low heat, but don’t be tempted to switch the heat up.
Get 2 eggs and a whisk. Try using good quality eggs, they really do improve the taste.
Whisk the eggs in a bowl
Once your butter has melted add the eggs.
Cook for about 3 minutes, stirring eggs constantly with a wooden spoon. Eggs will start to get a little firm.
Continue cooking and stirring eggs until the eggs have come together in small clumps and are still moist.
Pour in a tablespoon of cream and mix until cream is incorporated and eggs are still moist.
Continue to stir until cream is completely incorporated and eggs are moist.
My rule of thumb is 1 tablespoon of butter and 1 tablespoon of cream for every 2 eggs, so increase as needed. Don’t forget to add salt and pepper to taste. Well I’m off to enjoy my solitude, enjoy your day.
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