On the weekend, when you can slow breakfast down to a leisurely pace, you may still be scrambling -- but it's the eggs that take the beating, not your timetable.
If weekday breakfast has been a steady diet of cold cereal and milk, you'll find scrambled eggs a delicious break and a good fit for a twosome.
For the most basic dish, you'll need four eggs and some seasonings. But the more you enhance the dish, the more you'll enjoy it.
Start with herbs, a natural pairing with eggs. Add a snip of fresh-from-the garden chives, tarragon or fresh thyme.
Cheese can also make an appetizing appearance. Select a cheese with robust flavor, though not pronounced enough to overwhelm the subtle eggs. Good bets include shredded Parmesan, Asiago, Gouda or sharp cheddar. (For better flavor and quality, don't buy shredded cheese; do the job yourself.)
If you were to order scrambled eggs in a diner, you'd probably get toast on the side. For this repast, prepare "nests" instead.
Split and hollow out small crusty rolls, brush the interiors with garlic butter and toast in the oven. Fill with scrambled eggs just before serving. If you prefer, buy a small, round loaf for two and arrange all the eggs in one nest. Break the bread into bite-size chunks before serving.
Eggs in a nest
Preparation time: 10 minutes
Cooking time: 10 minutes
2 tablespoons butter, divided
1 garlic clove, peeled and smashed
2 crusty rolls
1 tablespoon minced chives
2 tablespoons shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot red pepper sauce
Melt 1 tablespoon butter in a 9- to 10-inch skillet. Add garlic and cook over low heat for 2 minutes or until fragrant. Discard garlic. Split open rolls and hollow out, leaving about 1/4-inch thick shell. Brush with garlic butter.
Place cut-side up on baking sheet. Toast in preheated 400-degree oven for 10 minutes, or place, cut-side down on hot grill for 1 to 3 minutes or until aromatic and golden brown.
Remove from heat.
While "nests" are in the oven, melt remaining 1 tablespoon butter in skillet over medium heat. Beat eggs, chives, cheese, salt, pepper and hot sauce together in a small bowl. Pour into skillet and let set about 30 seconds. Gently start scrambling until eggs are set but still glossy. Immediately spoon into roll "nests."
Each serving has: 390 calories; 24 grams total fat; 19 grams protein; 23 grams carbohydrates; 461 milligrams cholesterol; 725 milligrams sodium and 1.2 grams dietary fiber.
Bev Bennett is the author of "30 Minute Meals for Dummies," John Wiley & Sons, Inc., 2003.
(c) 2010, Bev Bennett. Distributed by Tribune Media Services Inc.