On Saturdays I love to make a traditional American breakfast. During the week I usually just have coffee or a latte which fills me until lunch. But on the weekends I like to sleep late and then cook this simple meatless breakfast.
Slow-Cooked Scrambled Eggs
* 4 large eggs
* a splash of milk
* salt and pepper to taste
Sometimes, I add a dash of a dried herb blend like Penzey’s Sunny Paris or an Italian blend. Put all ingredients in a bowl and whisk. Put a pad of butter into a small saucepan and heat until melted. Pour in the egg mixture and cook slowly over the lowest setting on your stove. Stir once in a while so the eggs don’t stick to the bottom and make sure they are cooked all the way through. Divide this between two people.
Bread
Serve with two slices of toast with a tiny bit of butter. Or substitute an English muffin. If you have a sweet tooth, try orange marmalade.
Coffee
Lately, I’ve been buying Illy in the blue-striped can (medium roast) and the green-striped can (decaf). I mix mostly caf with one scoop of decaf. I don’t take milk in my coffee but I like one packet of Sugar in the Raw turbinado sugar.
Juice
A small glass of orange juice on the side completes the meal.
What do you like for breakfast?
Donna
Jim
Rogue Cooking with the De Rosas 