Scrambled eggs for one! Fresh parsley and avocado add that little special something to this basic recipe (or at least I think so!)
Evacuate now! Weeeeeoooollll! Evacuate now!
That’s what the fire alarm in my confusing apartment building sounds like. Clearly an alarm wasn’t enough to get the whole ‘evacuate’ message across.
In a case of perfect timing, this so-unbelievably-loud-you-can’t-hear-yourself-think alarm went off last week at precisely 11.49pm. And there was a thunderstorm outside. Not cool, fire alarm.
As it turned out, the fire alarm was set off by the steam from somebody’s shower – not the first time this has happened. Which makes me ask the question: Who the heck was showering at that time!? And how long were they in there for, if it caused enough steam to set off the fire alarm? Hmm… the more I think about this, the more I realize I probably don’t want to know.
The next day – at 10.30am – the darn thing went off again! At least the fire department are well-accustomed to our building.
Actually, I bet this is going to be a ‘boy who cried wolf’ situation: One day there’ll be an actual fire and everyone – the fire department included – will assume it’s fake. Well, if this blog mysteriously becomes unattended, you’ll know what happened.
But for now, I have scrambled eggs!
It seems odd that this breakfast blog has no scrambled eggs. That changes now! And I’ll have to add ‘Make more savory food’ to my New Year’s Resolutions (yeah, I’ve already started thinking about them).
While I imagine that many people already have a favorite recipe (written or memorized) for scrambled eggs and aren’t in the market for another one, I hope you won’t mind if I share my two favorite add-ins for ye olde scrambled eggs.
For me, it’s all about two things: parsley and avocado. A little fresh parsley mixed into the eggs just screams, ‘It’s spring! Even though it’s not!’ As for avocado, well, there are few things in life that can’t be improved with avocado.
(Ok, I’m not sold on avocado desserts yet, but I’m all for avocado in savory food!)
Oh, and if you’ve never tried a scrambled egg sandwich, you’re missing out!
- 2 eggs
- 1 tablespoon fresh chopped parsley
- 2 tablespoons milk
- Salt and pepper
- Sliced avocado, to serve
- In a bowl, whisk together the egg, parsley, milk and salt and pepper.
- Preheat a small skillet over medium-low heat. Grease well with cooking oil spray.
- Pour in the egg mixture, and let it sit for approximately 1 minute.
- Use a wooden spoon to push the egg mixture towards the center from all directions, and then fold the egg over itself. Cook the egg for 1 - ½ minutes, or until no longer liquid.
- Transfer the scrambled eggs to a plate and serve with sliced avocado. Enjoy!
Scrambled eggs pretty much go with everything. I particularly love them with potatoes and some roasted vegetables.