Scrambled eggs for me, growing up, was always usually pretty bland. It was my least favorite breakfast and honestly I usually enjoyed the toast more than the eggs! Lets face it, I used to rarely (never) eat breakfast. Not only that, but waking up early in the morning to actually prepare something using the stove! Who does that anymore? Well, to achieve a more consistent lifestyle and make my days better, I started preparing breakfast every morning. Currently, scrambled eggs is my "goto" morning meal and what I've come up with is much more than what I grew up on. As soon as I get tired of this, we'll make something different, but until then ...
Today I'm going to show you how to make scrambled eggs awesome! Ultimately this is just going to be a base of whatever you want to change or add, because eggs are flexible. If you don't like an ingredient I use, then omit it; afterall you could just do eggs, butter, salt, pepper and nothing else.
The ingredients are very basic and inexpensive; with the exception of that sausage (the price keeps going up everytime I buy it). The meat can be just about anything you want it to be, but I always use something that is already precooked. If you're going to use raw meat, cook it first, because there will not be enough time to fully cook it with the eggs. The measurements are based on my taste, but it's highly variable (season to your taste). Here's the grocery list:
The tools we need are very basic and also very important. No omissions here!
The first thing required before cooking any dish is to get setup and prepare your ingredients. This means slicing, dicing, chopping, and getting everything ready. You could do all of this the night before by storing it in the fridge. Usually if I prep the night before I pile all of the chopped veggies and meat in a small container and the eggs in another container; it'll probably even be good for two nights.
Lets start with the green onion. First, trim off both ends and rinse it off (there's no telling how many people may have touched it). Getting rid of the roots is the important part. I prefer to slice it thin for this dish because it's not going to have much time to cook and get soft, but if you like more crispness to your onion slice them thicker.
Next, chop the green bell pepper and make them into a nice little pile next to the green onion. I should probably tell you that this bell pepper came out of my freezer. Usually when I buy bell pepper I go ahead and cut it into servings before freezing them. I don't just do this to make them last longer, but it actually breaks down the pepper and I don't have to cook it as long; however some flavor is lost in the process.
For the sausage we're going to make chunks about the same size or slightly larger than the bell pepper. For the thick round sausage I like to buy, this means slicing it in half, then into three parts, and finally into cubes. You can use just about any meat (I'm surprised I haven't tried bacon yet!).
Now we're ready to get the eggs ready. Break four eggs into a container and then beat them. Next add the herbs (parsely, basil, and thyme) and finish beating. I do it this way because if I start beating the eggs initially with the herbs, the seasoning flies out! You might be tempted to add the salt to this as well, but I don't suggest it. Salt will break down the eggs slightly and you'll end up with it being a bit watery later on.
Turn your burner to medium-high and add butter and olive oil to the pan. As soon as the butter fully melts and it start to sizzle add the meat and veggies (sausage, bell pepper, and green onion). Sauté this only for a minute or two. The goal here is to soften the bell pepper and heat up the sausage, but I'll be honest with you, you might not want to sauté the green onion if you like it raw (I do not).
Add salt & black pepper to the meat & veggies and then toss it a bit so that it's evenly seasoned.
Now pour in the eggs (you might have to give it another stir beforehand) and keep stiring it. The eggs will cook very quickly so you might want to take the pan off the heat before it finishes to avoid overcooking. When I say off the heat, I literally mean pick up the pan and move it to another burner that is not on or anywhere else. Residual heat will continue cooking the eggs.
You're done! Plate immediately, because the pan still has heat and the eggs need to stop cooking. The curds in the picture look large because I wasted a lot of time taking pictures for this article and not stiring when I should have.
One thing I have not been doing (which is more technically correct) is only sautéing the meat & veggies with olive oil and adding the butter after pouring in the eggs. Doing it that way may yield better results because the veggies aren't frying in a large amount of fat and the butter is left intact to help the eggs become more creamy. I may adjust this recipe later or you can try it that way yourself and comment on the results!