This article was published on March 13, 2019 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.
Reading time: < 1 min No one ever has time to cook a decent breakfast during the week. That’s why instant oatmeal and smoothies are so popular. But as the alarm clock never goes off on the Saturday and you rise out of the bed at your own leisure, cooking breakfast is a delightful treat for a slow morning.
Below is my favourite weekend breaky. It’s even got greens. This recipe prepares two servings.
Ingredients:
- 4 large eggs
- 30 ml (2 tbsp) butter
- Two slices of bread, toasted or whatever else you like to put eggs on
- Two stalks of green onion, chopped
- Salt and pepper to taste
Method:
- To quote Gordon Ramsay: “The most important thing about scrambled eggs is to stop them from overcooking.” Let’s follow his wisdom as we scramble eggs. Put the eggs and butter in the cold pan. Grab a spatula and put the pan on medium heat. Immediately start whisking the eggs and butter together. Constantly stir.
- Once the eggs start to have small solid chunks forming, take it off the heat for a moment. Continue to constantly stir. Work at those eggs. Put it back on the heat. Continue to stir. Keep going in this pattern two or three more times. The goal is fluffy and creamy eggs.
- Once the eggs are solid, remove from heat and turn off stove. Continue to stir eggs. This is the time to add salt and pepper.
- Before large chunks have formed (the eggs might look a little undercooked, but they’re not), butter your toast of choice and spoon the eggs on top. Add chopped green onion (or chives if you’re classy) and enjoy with coffee. I like my eggs served over roasted broccoli, as shown in the picture.
Image: Carissa Wiens/The Cascade
