Happy Thanksgiving! Since Shane and I have been living together we’ve had the same tradition on Thanksgiving morning. We get up, make scrambled eggs and bacon (sometimes toast if we have bread hanging around) and sit on the couch eating while we watch the Macy’s Thanksgiving Day Parade. We rarely, if ever, make eggs & bacon for breakfast so it’s really a special once a year treat for us!
Usually I wing the scrambled eggs, but this year I decided to try a recipe for “perfect scrambled eggs” I saw over on Brown Eyed Baker not too long ago. There’s nothing fancy or particularly difficult about this recipe – so I suspect it’s more about the method than anything else. I’m hesitant to label anything “perfect” but these were some really delicious eggs! They’re moist and fluffy as promised. I’ll definitely make them again this way next year! And of course I had to include a picture of our crispy, tasty bacon because Shane was in charge of cooking it
Perfect Scrambled Eggs
from Brown Eyed Baker
1 teaspoon butter
3 large eggs
1 tablespoon milk
salt and pepper, to taste
Heat non-stick skillet over medium-low heat. Don’t be tempted to turn the heat higher – you want to cook the eggs slowly.
Add about a teaspoon of butter to the skillet and let melt. Break the eggs directly into the pan. Season with salt and pepper.
Using a wooden spoon, continually stir the eggs, scraping the bottom of the pan.
When the eggs are almost done but still on the wet side, add the milk and continue to stir the eggs just until the milk is absorbed.
Turn off the heat, serve the eggs and season with additional salt and pepper, if desired.