Sometimes you just want the a classic breakfast like this one with egg scramble, potatoes and bacon.
I’ve come to realize that I’m more of an omelette person than I am an egg scramble person. Granted, I like both, but omelettes are great in that you can pretty much add anything in you like and just cook it all in one pan.
Of course, there are some exceptions, like this soft and cheesy scramble that we love to make.
These scrambled eggs are as basic as you can get. Just scramble the eggs in a bowl with a touch of your choice of milk and pour in hot pan with oil and butter and cook low and slow.
Patience is key here. Let the eggs do their thing while all you need to do is slightly stir and let them know you love them.
I like my scrambled eggs in larger pieces rather than chopped up. I like them to be light and fluffy. I don’t even add any seasonings until after they are done.
On this day, we ate the eggs with plenty of melted cheese over fresh spinach, some quick crispy potatoes, crispy bacon and half of a grapefruit.
The potatoes are quick because you simply chop them up them low fry them in a pan while you ready everything else.
Hungry for breakfast yet?