Scrambled Up
June 24th, 2006 | by Loretta |After six hours of sleep, I woke up early to go with my mom to see my dad off at the airport. He has a last-minute trip to Seattle.
When we came home, I was hungry again and decided to make something for brunch. Yes. The beauty of weekends would have to be brunch– something a little heavier than the Cheerios I had for breakfast, but nothing heavier than lunch.
Since my weekdays routine consist of spending maybe 5 minutes in the kitchen to, somehow, make lunch to bring to work, breakfast to eat at home, and sometimes a small snack (just in case,) I never get to have eggs or oatmeal. For one thing, it takes too much coordination (though lately, I’ve been able to sleepily slice avocado almost perfectly.) Then, there’s always the prep work, since I usually add something to my eggs.
Well, I decided to spoil myself a little bit today and had two eggs, scrambled, with a slice of ham, some avocado and half a piece of pita bread, toasted.
Yes, I have recently become a faithful fan of the avocado.
These were the softest scrambled eggs I have made in a long time…if ever. The trick is to have the heat hot enough to get the protein to denature, but not too hot so that it browns or too low so that it takes all morning to cook.
Really, I just got lucky. But hey, it’s a new idea.
Oh. I reccomend folding in the avocado at the very, very end. They really shouldn’t be cooked– a little warmth from the eggs will do.