Soft Scrambled Eggs & Toast |
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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 1 |
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My Grandmothers recipe, easy & quick to make & cheap! The best breakfast you'll ever eat for 80 cents a serving! The only trick is cook the eggs on low until almost set. Only cook toast or muffins until slightly browned & spread with lots of butter & jam/jelly. Ingredients:
2 eggs |
whole milk |
butter |
salt & freshly ground black pepper |
2 slices bread or 1 english muffin |
jam (optional) or jelly (optional) |
Directions:
1. Melt some butter in a skillet/frying pan. When 1/2 the butter is melted, turn off heat. If your butter is cold, zap it in the microwave for 12 seconds. Let the pan get cold & then break 2 eggs. Because the pan is cold, don't use a mixing bowl, mix it in the frying pan. The safe way to crack eggs is over a hard, flat surface. Stir eggs & add 3 tablespoons whole milk per serving. Add salt & freshly ground pepper. Turn burner on low. Stir well. Cook SLOWLY over low heat until it just comes together, stirring often. Serve with lightly browned toast or english muffin.
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