I work in this gorgeous kitchen which pumps out amazing food every day, yet for breakfast, I usually have a bowl of super healthy cereal....
I work in this gorgeous kitchen which pumps out amazing food every day, yet for breakfast, I usually have a bowl of super healthy cereal. It’s not fancy, but it gets the job done. Pathetic, right?
However, I heard a rumor the other day that our beloved chickens were back in the egg business. On a chance, I walked out there and what do you know, there was a lone egg waiting just for me.
I dug around in the fridge and here’s what I had to play with:
Some butter, Cajun sausage, green onions, and shredded mozzarella cheese.
I started by melting the butter in a nonstick frying pan and cooking the sausage until it started to turn brown. Then I cracked my egg into the pan and sprinkled with chopped onions, cheese, and a bit of salt and pepper.
Notice how the egg yolk is still whole but the whites have set up? That’s my own little technique. I like my scrambled eggs soft and barely set, but I can’t stand runny, snotty whites. So I cook those first and then at the last minute, I “scramble” the whole thing together to distribute the liquid yolk around the warm whites. Make sense? I know it’s a bit high maintenance, but that’s how I like my eggs.
And the payoff… it was delicious. I’m sure the quality of our eggs was the main factor, but let’s be honest. The sausage and butter didn’t hurt either.