One of the most important things to learn in the kitchen is how to take two things your cooking and balance them with each other. To be honest I have never been the best scrambled eggs cook, but over the last year I have really started to turn a new leaf, and I can actually be proud when I scrabble the egg!!!
The eggs featured in this photo were a great compliment to my delicious French toast. You can find the recipe to that here.
Scrambled Eggs
- 4 large eggs
- Pinch of salt
- Pinch of pepper
- 2 tbsp butter
- 1 tbsp onion and chive cheese
- Heat sauté pan to medium/ low heat. Add butter. When melted, add beaten eggs to pan.
- Stir eggs frequently, making sure to not let them stick to the pan. Add salt and pepper.
- Remove from pan when still looking shiny. This way the egg isn’t dried out.
- Plate eggs and place cream cheese in the middle.
Cooking and more 