Scrambled Egg Sandwich

After taking a break from our usual scrambled egg breakfast last weekend, this weekend came along and we felt similarly...that we just needed a change. Now I'm not going to lie to you...I just so happen to make the best scrambled eggs. Ever. It's probably on account of both of my parents and their fabulous scrambled egg making skills. Since I was a child, I can recall the delightful aroma of scrambled eggs cooking in the kitchen...and whether mom or dad made them, somehow I just never could get enough of them. And now that I'm grown up and honing my own culinary skills, scrambed eggs topped the list of Things I Must Learn How to Make Amazingly.

They are so good, in fact, that one bite of my eggs and you'll never order scrambled eggs at a restaurant again. Ever. Trust me, I've tried...and it always leads to disappointment. So I can't say that we were tired of scrambled eggs, since, let's face it, amazing scrambled eggs never go out of style. Instead of abandoning them altogether, as I did when I switched out for Lemon Blueberry Pancakes, I decided to change it up a bit for Shaun's Sunday breakfast (after all, I was out in Manhattan dining on B Bar brunch with my sister...but more on that later...). This time, I transformed my basic scrambled eggs into a delicious breakfast sandwich. McDonald's who?

Scrambled Egg Sandwich
*Adapted from Mom & Dad's kitchen
2 large eggs (or 1 large egg + 1 egg white)
milk
Lawry's seasoned salt
black pepper
extra sharp cheddar cheese, shredded
1 English muffin (I used whole wheat)
butter

In a small bowl, beat eggs, breaking yolks. Add splash of milk and dashes of Lawry's seasoned salt and black pepper. Beat until combined and fluffy. In a nonstick (it's very, very important to use nonstick here) pan, heat a bit of butter over low heat until melted. Add egg mixture. Stir with a wooden spoon until eggs start to scramble. Add shredded cheese and stir low and slow until all combined and desired consistency is reached. I like mine pretty firm, so it takes a bit longer. The key to eggs that are fully cooked, cheesy, and untough is the low and slow technique. The whole process only takes a few minutes, but resist the urge to turn up the heat. Turn off the heat just before desired doneness is reached. Meanwhile, toast your English muffin. Spread with butter, add eggs and enjoy!

Now you'll notice that my measurements aren't quite exact. That's because while for many recipes I do follow pretty closely, when it comes to eggs, I really do just eyeball most of it. And I've made a looooot of eggs over the last couple of years and they really just get better with practice. Oh, and if you want some color, garnish with fresh or dried parsley or chives.

So there you have it...my destined-to-be-famous scrambled egg sandwich. What do you think? How do you like your eggs?