Try This: Best Scrambled Eggs

Omelets are not really my thing. There, I said it. But I really like scrambled eggs. Don't ask me the difference; I just don't know. But I was thinking about restaurant scrambled eggs, cooked in butter, and wanted to try some. So easy! And so delicious. Here it is:

2 large eggs, scrambled
scant tablespoon unsalted butter
1 tablespoon chopped fresh chives
sprinkle of cheddar cheese

In a nonstick pan, melt the butter on medium heat until foamy. Add the eggs and stir. At this point I like to cut the chives into the cooking eggs. Keep stirring 2 -3 minutes. The eggs should be just cooked through. Ideally you can turn the pan off before it is totally finished cooking. Immediately transfer to plate and top with some shredded cheese.

Try This: Mushroom and Gruyere Scramble

Here's a new weekly entry-- a quick recipe to try, just for you, the one who loves to eat new things all the time, but has to make the same things over and over for the rest of the family. This week, a savory breakfast dish.

Mushroom and Gruyere Scramble (serves 1)

3-4 white mushrooms
1 - 2 tsp olive oil
pinch Mexican oregano
2 jumbo eggs, lightly beaten
1/4 cup shredded smoked Gruyere

Heat the olive oil in a skillet over medium heat. Add the mushrooms and saute until golden brown on all sides, 4 -6 minutes.
Add oregano and wait 30 seconds. The fragrance will be lovely. Add the eggs and stir until cooked through, about 3 minutes. Turn off the heat. Add the cheese and stir to combine. Wait a minute for the cheese to melt before transferring to a plate. Salt and pepper to taste.

I recommend making this daily until you run out of ingredients.