Luke’s Scrambled Eggs
This is more of a technique than a recipe, and ever since I read about this method I’ve not scrambled my eggs any other way! Simple, quick, and delicious for breakfast or after a busy day when you don’t feel like fussing over food.
1 T. butter per person
2-3 eggs per person
Salt and pepper
Shredded cheese, cubed ham, bacon bits as desired
Spray a small skillet and melt butter in it over medium-low heat. Break the eggs directly into the butter, and season with salt and pepper to taste. When the whites start to become white, gently break the yolks with a spatula but don’t stir and don’t flip anything over—allow some yellow and some white to remain distinct as you gently masssage the mixture around in the skillet. While the eggs still look wet, add any additional toppings (cheese last). Remove from the heat before the eggs look dry. Enjoy!