I am shamelessly in my egg sandwich era. I’ve never enjoyed packaged bread with a never ending shelf life. Although I could, with little to no convincing, get down with bologna and mayo on two thick slices of Arnold Country White or take my Skippy PB with Welch's Grape Jelly on Wonder bread - all in the name of nostalgia. But, for now, I prefer to keep it classy with breakfast for dinner. I have always loved a soft scramble, frankly, anytime of day. I’ve said it many times, and I would never retract on the statement, eggs truly are the perfect food. Bright, filling, not heavy, and can be served with nearly any grain, pasta, bread or vegetable. It might seem simple or, even silly, to anyone who cooks professionally, but the art of cooking a perfectly scrambled egg is a true skill
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