Monday, May 16, 2011
Jeremy's Favorite Scrambled Eggs
Jeremy spent the night at my new place on the Saturday before Mother's Day, as we had big plans to go thrift store shopping and to the University of Michigan baseball game that Sunday -- our celebratory tradition. (Unfortunately, they lost. But we had a fabulous time, and I even got my first sunburn of the season -- Spring finally arrived!) Thus, I had the opportunity to feed him breakfast when he woke up, which I haven't done in ages.
So, what did I make? One of his very favorites: Scrambled Eggs with Cheese.
Now, this is not a culinary masterpiece or a sophisticated dish in any way -- it just tastes good. And isn't that really all that matters???
Plain ol' eggs are okay, but they're pretty lacking in pizzazz. So I liven them up a bit with the cheese. And while other options are fine, I find the best choice is simply American cheese -- it melts beautifully and really complements the eggs well, retaining their comfort-food properties rather than trying to elevate them into something more chic.
This is quick and easy, and is a good way to start the day ... or to end it, if you -- like me! -- are a fan of "breakfast for dinner" ... :)
Scrambled Eggs with Cheese
1 tablespoon butter
splash of water
salt and pepper to taste
2 slices American cheese
Heat the butter in a medium skillet over medium heat; spread it around the pan. Whisk together the eggs, the water, the salt and the pepper; pour into the pan. Stir the eggs very frequently to keep them soft rather than firming up. When the eggs appear to be about half-cooked, add the cheese and break it up with the spoon. Keep stirring until the eggs are cooked and the cheese has melted into them.
Serves 2, if one of those 2 is a 20-year-old male. It would probably serve 4 people with lesser appetites.
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