The title says it all. Scrambled eggs can be fluffy if you simply cook them over a relatively high heat, then scrape toward the center. When nearly finished and only a bit of ‘wet’, runny egg remains, turn off the heat and continue to scrape towards the middle. Suddenly perfect scrambled eggs!

You can add whatever you like to flavor it; for us it was a dusting of fresh Parmesan cheese and a sprinkling of chives. If you’re watching calories, you don’t need much more than a little sprinkle of cheesiness that a grater can provide rather than a big ol’ heap of cheese sitting half-melted in your breakfast eggs. Fresh, hot espresso from the stovetop and strawberries and blueberries to round it out.


I briefly considered adding some of the chile de arbol salsa from last night’s dinner, but opted out for reasons unknown…