Sharp cheddar cheese, TJ's whole wheat British muffins, and slowly scrambled eggs equals a great Saturday morning.
Something I've Learned: Making Killer Scrambled Eggs
I have weakness for well scrambled eggs. When done right, they can be so creamy and fabulous. I'm sure this can be achieved with an overly generous amount of butter, but I've found a way that doesn't use half a stick. Add a splash of milk to the beaten eggs, just a little butter to a warm (not hot, want little to no "sizzle" when the eggs hit the pan) pan, and let the eggs scramble slowly over low to medium heat. The end result is a batch of fabulous creamy scrambled eggs. It's really easy to do and it you take that extra time you can avoid hard or rubbery scrambled eggs.
If you're feeling extra adventurous, add some more butter to the eggs when they are almost finished and stir in for extra creaminess. Incredible.