It’s a new year, but I’m the same old me, standing here in my kitchen trying to figure out how to give myself a well-balanced breakfast with the least amount of effort.
Of course, I’m going to have toast. I have a piece of Aunt Millie’s Best Grains whole wheat bread in the toaster, ready to go. I just need something to put on it.
I learned to make scrambled eggs when I was 12 or 13. The truth is that the foods I like to make (and am therefore best at making) are all foods I’ve been cooking for 20 years or more. I peaked early. Nachos, mac and cheese, and scrambled eggs pretty much make up my culinary wheelhouse.
As with everything in the kitchen, I keep my scrambled eggs simple: just two eggs and about a tablespoon of butter. I turn on the burner and put the butter in the skillet, and then I crack my eggs into a bowl. If I’m making eggs for more than just myself, I get out the whisk, but if it’s just two, I use a fork to stir them up until the yoke and the whites are one. When the butter is totally melted in the skillet, I know it’s time to add my eggs.
I like my eggs creamy so I stand at the stove and stir them constantly on medium heat until they are just the consistency I want.
Luckily, this only takes a few minutes. I have no patience for fancy French sauces that require this level of attention for 30 minutes at a time. My culinary attention span only lasts until the scrambled eggs are done.
The bread becomes toast while I’m minding the eggs, and I usually spread a little butter on it before I plop the eggs on top.
The creamy eggs on the crunchy toast are the perfect combination of textures, and the mild flavor of the eggs lets the grainy flavor of the toast shine through. Scrambled eggs complement toast in the same way that avocado does: there’s no power struggle of flavors, just harmony.
In under ten minutes, start to finish, I have my simple and satisfying breakfast.
Katie Pruitt is not a chef or even a home cook. She is a writer with a lifelong passion for toast. Although she grew up just a couple miles from the Aunt Millie's bakery in Fort Wayne, she now has loaves of Aunt Millie's bread flown to her in San Francisco on a regular basis.