Breakfast 1 Recipe

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk briskly until mixture is uniform and slightly frothy, about 20–30 seconds.

Heat pan

Place an 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Heat should be low enough that the butter sizzles very gently but does not brown (about 250–275°F / 120–135°C if using a thermometer).

Cook eggs

Pour the beaten eggs into the warm skillet. Let them sit undisturbed for 10–15 seconds until the edges just begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this slow folding motion every 10–15 seconds until eggs are mostly set but still slightly glossy and creamy — about 2 to 3 minutes total depending on heat. If using cheese, sprinkle 1/4 cup grated cheddar over the eggs in the last 20 seconds to let it melt into the curds. Remove pan from the heat just before the eggs are fully firm — residual heat will finish cooking them.

Finish

Give the eggs a final gentle stir, taste and adjust seasoning if needed. Transfer eggs to a plate immediately to prevent overcooking.

While the eggs cook, toast 2 slices of sourdough or whole grain bread to your preferred doneness. Brush each slice lightly with 1 teaspoon olive oil or spread softened butter while warm.

Top the warm scrambled eggs with 1 teaspoon chopped fresh chives and scatter halved cherry tomatoes (about 4) around the plate. Serve immediately with the buttered/toasted bread alongside.