Michelle's Scrambled Eggs
I'm back from San Francisco! It was such a great trip. I got to to spend time with good friends, and I got to ride a street car, visit Alcatraz and hike through the Muir Woods. The weather was perfect. It was a lovely time. I'm happy to be back though, and I'll be posting regularly again starting today.
I've really been into breakfast foods lately! A friend of mine makes homemade sausage every spring and it is so good! Having such yummy sausage on hand has inspired me to make a full breakfast every morning instead of just eating oatmeal or something quick. My favorite breakfast line-up is two small pieces of sausage, a banana, a kiwi and two scrambled eggs with cheese. And since I've been making eggs so frequently I've really been able to perfect my recipe. I've recently been getting a lot of compliments on them, so I thought I'd share the recipe with everyone!
Notes: This recipe is a serving for one person. It's really easy to multiply it though. Also, if at all possible, you should try cooking them in the pan after you cook sausage or bacon. Empty most of the grease from the pan, but don't clean it. Then just poor the eggs in. This seasons them perfectly.
Michelle's Scrambled Eggs (1 serving)
- 2 eggs
- 1/4 cup milk
- 1 slice American cheese **
- 1/4 cup shredded spinach (Optional)
(** I usually prefer nicer cheeses, but for some reason a lot of them don't do well when adding them into scrambled eggs. Either they don't melt, or they taste off. In my experience, the best choice is basic American sliced cheese. Kraft would work well. If you want to be exact, I usually use Kroger Deluxe American Cheese Slices. These melt and mix well with the eggs and it tastes delicious. Feel free to mix it up though. )
1. Crack the eggs into a small bowl. Add milk and shredded spinach. Mix thoroughly with a whisk or a fork until the egg and milk are a uniform mixture.
2. Place your pan over medium heat. If you are adding them after cooking bacon or sausage then pour them right in. If you are cooking them in a clean pan, grease with butter and allow the pan to heat some before adding them. Stir often with a spatula, making sure to scrape the bottom to prevent eggs from burning. Cook until eggs firm up and stop looking wet. This should take 3-5 minutes.
3. Finally, lay cheese slice on top. Let it sit until undisturbed until it starts to melt and bubble around the edges. Then, using your spatula, gently cut the cheese into the eggs. Keep mixing until you can't see any more large chunks of cheese.
Enjoy a your yummy breakfast!