The Creamiest Scrambled Eggs Served over Roasted Asparagus

Scrambled eggs make a quick and yummy meal, but there is a little science behind making them perfect. The way I prefer them is soft, fluffy, juicy and custard-like. Here are my essential tips to the creamiest scrambled eggs. Just remember, low gentle heat is the secret to success.

Use a fork to whisk the eggs until they are frothy and evenly colored. Add in freshly cracked black pepper. DO NOT OVER BEAT or add salt, as both would cause the eggs to toughen. This is the point where I add my secret ingredient. I say secret because for those that have tried my eggs, boasted of how creamy and delicious they were, but did not know that it was a Kraft American cheese slice that took my eggs to a whole other level. I have tried many times with other brands of American cheese, deli American cheese, shredded cheddar, monterey jack and swiss and all make the eggs too cheesy. Trust me when I say that Kraft is the way to go here. Now, if you don't have cheese, you can add a teaspoon of cream, but never milk, which may cause rubbery eggs.

Try this method, I seriously think you will change the way you make your morning eggs.

Pairing Suggestion: A newly found fave is half Moscato and half orange juice for a sweet Mimosa. Freshly squeezed would be perfect.

Ingredients
3 Fresh Eggs
Butter (1 tsp per egg)
Freshly cracked black pepper
1 slice of Kraft American Cheese torn into small pieces (1/2 slice for two eggs)
flaky sea salt

As far as the pan you choose, always go with a heavy bottomed non-stick saute pan, which will evenly distribute the heat. Also choose the smallest saute pan you have, as one that is too large will have the eggs spreading too thinly and cook too quickly.

Heat your saute pan over medium-low heat. Melt 1 teaspoon of butter per egg until melted and the foam has resided. When all the butter is melted reduce the heat to low and add your beaten egg mixture. Using a silicone spatula, wait until the first hint of setting begins before you stir. The more you stir the eggs, the more custardy they will be. Near the end of the cooking time, the eggs will get much thicker, but still creamy. Take the eggs off the heat approximately 1 minute before you think the eggs are done. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan and the "carry over heat."

Immediately transfer them to your serving plates and serve hot. As you can see, my favorite way to enjoy is plated over roasted asparagus. It is quite a delightful combination.


Enjoy!

Banana Macadamia Crumbcake Muffins

Who doesn't like a good old-fashioned crumbcake? One of my favorite treats as a child was a Hostess crumbcake. Remember those? My consumption alone of these sweet little cakes most certainly kept the production lines very busy. So here is my tribute to one of my favorite childhood treats.......a quick and easy crumbcake muffin. I happened to have some really soft bananas, and a few macadamias that needed a new home. A little twirl in the mixing bowl and voila...a yummy crumbcake treat. You will like this.....I promise!

Banana Macadamia Crumbcake Muffins

Makes 12 Muffins

Ingredients

1 stick of butter, at room temperature

3/4 cup sugar
3 eggs

1 tsp vanilla

2 cups flour

1/8 tsp kosher salt

1 tsp baking soda

1 tsp baking powder

1 cup light sour cream

1 very ripe banana, mashed

Topping

1 cup brown sugar

2 tsp cinnamon

1 cup macadamia nuts finely chopped

4 Tbs cold butter, cut into pieces

Directions

Preheat oven to 350 degrees. Line muffin tins with cake liners

Cream the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla.

In another bowl, mix flour, baking soda, salt and baking powder. Fold the dry ingredients into the butter mixture in three batches, alternating with the sour cream. fold until blended after each addition. Once combined, fold in the mashed banana.

In a large bowl, mix brown sugar, cinnamon and macadamia nuts. Then add the butter and mix until the mixture looks like breadcrumbs.

Fill the paper lined muffin tins 3/4 full with the batter. Sprinkle the brown sugar topping over each to cover generously. Bake until browned and toothpick comes out clean, about 40 minutes. Leave in tin for 5 minutes, and out they come to cool on a wire rack.

Enjoy!