Eggs in a nest

This dish lets the eggs take the beating and not your timetable. (Photo by Jim Frost/TMS)

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
Servings: 2

2 tablespoons butter, divided
1 garlic clove, peeled and smashed
2 crusty rolls
4 eggs
1 tablespoon minced chives
2 tablespoons shredded Parmesan cheese
1/4 teaspoon salt