Sunday Scramble
In my old, pre-child life, I used to attend yoga class on Sunday mornings at the nearby gym. I skipped breakfast beforehand, since conventional yoga wisdom says not to eat or drink for 2 hours before class. After class, I’d arrive home ravenous, and my husband G. Grod would have prepared me a double short latte, scrambled eggs, and bacon. I loved those brunches.
These days, I am no longer attending yoga classes on Sunday. But yesterday I had a craving for the breakfast in any case. I made my own scramble this time. I started by baking the bacon, which I find is a much more reliable method than pan frying. (G. Grod disagrees with me on this.) I then fried up some frozen hash browns, grated some Swiss cheese, emptied the hash browns from the pan, and added 2 eggs I’d stirred with 2 tablespoons of milk, some salt and pepper. The eggs scrambled in a flash since the pan was so hot, then I turned off the heat and added the hash browns, cheese, and 2 slices (or was it 3?) crumbled bacon back to the pan, folded them together and, voila, I had a perfect scramble, with the ideal blend of breakfast ingredients all in one plate. By scrambling the eggs first and adding the rest later, I didn’t have goopy, undercooked bits of egg, or soggy additions.