Friday, April 16, 2010

Just Add Balsamic

I have a serious problem figuring out what to eat for breakfast. Growing up, I always ate eggs scrambled. That was what my parents made for me, and it's the only thing I knew to order when we ate out. When I went to Fordham University in the Bronx for two years I fell in love with omelets, and I made them for myself all the time after I came home. But after a while, that got old. So then I moved to eggs over hard.

A lot of people have teased me about this over the years, since it sounds funny and means that the eggs are fully cooked. Most people I know love eggs over easy or lightly scrambled so they're still wet. Thanks to the help of my college roommate, I realized I like them cooked. Very cooked.

Years later, I was visiting my Lavonne Lovely, my dad's sister. She informed me that everyone in our family liked their eggs over hard, just like me. She laughed and guessed that it's the Okie in all of us, since my father's family is all from Oklahoma. I've only been there once, but it was comforting to know I'm not the only one who likes this.

Now I experiment with different ways to prepare eggs, since I realized I need to mix it up if I want to look forward to breakfast. This is one of my favorite ways to eat eggs, and you can use this tip for making eggs any way: just add balsamic vinegar.

Balsamic Scrambled Eggs
1 pat Earth Balance Originall Buttery Spread or Margarine
1 tbsp. Balsamic Vinegar
2 Eggs
1 Gluten Free English Muffin, toasted

Separate two halves of a gluten free english muffin, then set in toaster.

Set a small skillet on medium heat. When warm, melt the pat of butter so that it covers the skillet. Crack both eggs into the skillet, then scramble. Pour 1 tablespoon (or more if desired) balsamic vinegar into eggs, continue to stir. Sprinkle the eggs with salt and pepper, then continue to cook and stir up.

Put the english muffin halves on a plate and top with equal halves of the scrambled eggs. Eat like mini pizzas. Enjoy.

1 comment:

Carrie said...

Thank you SO Much for sharing this on my breakfast roundup this week! YUM!