The Best Scrambled Eggs

Okay, I know. You know how to make scrambled eggs. (Unless you're my friend from college, who used to beg her roommates every Saturday to make eggs for her.) I thought I knew how to make scrambled eggs. In fact, I thought I did a pretty damn good job. Then I heard about "low and slow" scrambling, and my life has changed. I've tried a couple of different "low and slow" methods, but this one is definitely the winner. They turn out super fluffy and not the least bit dry. I made them for Jeff without telling him I was trying something new, and he totally freaked for them.

So what does "low and slow" mean? Well basically, you cook the eggs over super low heat for a long amount of time, instead of over higher heat for a short amount of time. Oh, you didn't need that explanation? My bad. 

(Also, no I don't eat cream cheese on my bagels. I know, I know, what a weirdo.) 

So what you're going to do is take two eggs. Or three, or four, you know, depending on your appetite. You're going to crack them into a bowl, add a splash of milk, and then mix them up with a whisk (or a fork if you don't have a whisk, or, ahem, are too lazy to find yours). 

Then take your favorite pan and give it a mist of olive oil if you're lucky enough to have an olive oil mister, or you know, a spray of some other non-stick spray would work. Then add the eggs to the pan while it's still cold, and then put it over low heat. If you're feeling crazy, add a glob or two of butter into the mix. 

So here's the key part of this particular "low and slow" method: stir continuously. Make sure you're scraping the bottom of the pan as you go so that everything cooks really evenly. The eggs should slowly get less opaque, and then start to cook. When they're bunching up and just starting to look done, turn off the heat (they'll continue to cook a little after you take them off the heat, and you definitely don't want to overdo it). At this point, I like to stir in a little bit of cheese. And then I dig in. 

And voila! The best scrambled eggs you'll ever make! 

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Egg and Bacon Muffins

On days when I manage to eat a real breakfast, like scrambled eggs, I always start the day in a much better mood and manage to stay full until lunchtime.  Unfortunately I'm usually scrambling in the morning or, more likely, the pan I was going to use is dirty.  So instead I eat a bowl of cereal (ahem, or leftover pizza) plus eighteen more snacks before noon.

Did you know eggs are super easy to reheat in the microwave?  Like, if you reheat an omelet in the microwave two days later, it's basically exactly the same as if you had eaten it immediately.  When I saw this recipe for Bacon Egg Cups, I thought, "Perfect!" A quick and easy way to have a real breakfast, all in a cute muffin package.  Apparently I will eat anything if it was cooked in a muffin pan.

I followed the recipe to the t, so if you want a delicious breakfast treat hop over to Fat Girl Trapped in a Skinny Body to try it out.

P.S.  A lot of the comments suggest pre-cooking the bacon.  I had my boyfriend test-kitchen this (when I say "had" I really mean "tricked into") and we determined that pre-cooking is unnecessary and makes the end product not nearly as pretty.

Mini Breakfast Sandwich

I'll be working from home for the next week because of some construction at my office.  I'm calling it Pajama Week.  Instead of getting up and commuting into the office this morning, I got to have a leisurely breakfast instead!  I decided to make myself a breakfast sandwich inspired by Panera's Mediterranean Egg White sandwich.  Super quick, super easy, and really delicious!

You could make this on a full size bagel instead, but that's way too much food for me!

Ingredients:

1 egg

Handful of spinach

Slice of tomato

1 TB olive oil

1 tsp. pesto (pre-make and store in the freezer)

2 slices mozzarella cheese

1 mini bagel

Put mini bagel into the toaster while you heat up a dollup of olive oil in a small skillet.  Add tomato and spinach and cook over medium heat until spinach turns dark green and tomato starts to soften and give off its juices.  Remove tomato and spinach from pan.  Crack egg into pan and fry or scramble, whatever you prefer.  Spread pesto over one side of bagel, layering spinach, tomato, egg, and cheese on top.  Pop creation into the toaster oven and toast on low until cheese melts.  Enjoy!