Some of the best breakfasts are the simplest. My go-to breakfasts take 5 minutes in the morning and tend towards the soft, warm, and carb/protein packed.
For an easy egg sandwich, throw a piece of toast into the toaster. Then turn the flame on high on a nonstick pot. The better the nonstick pot, the better your eggs. I am lucky enough to have a pot that's new enough it still doesn't need any butter or oil for egg frying. Scramble two eggs, pour them into the pan, turn the flame down to medium, and stir the eggs gently with a rubber spatula. Continue stirring as the egg cooks, scraping the cooked bits off the bottom and swirling the pan to let the raw parts fill in the spaces. Feel free to work slowly; good scrambled eggs don't need to be made at the lightening speeds of your neighborhood line chef (for one, your stove isn't as hot as his griddle). When the eggs are almost cooked through, salt and pepper them and pour onto your now warmed toast.
0 comments:
Post a Comment