Tomorrow's Easter, so all week food bloggers have been talking about (hyperbole alert) nothing but eggs. Eggs eggs eggs. Dyed eggs, eggs with asparagus, chocolate eggs and chocolate eggs. And chocolate eggs. Plus chocolate bunnies.
Well OK then.
I made some eggs. Scrambled slowly with a splash of milk, served over toasted cheddar cheese bread with a sprinkle of salt & pepper, and a pinch of fresh chives.
(Edit: Over at 101 Cookbooks, commenter Joel posted this link to Gordon Ramsay's video on making perfect scrambled eggs. I feel so validated, since my technique is quite similar.
Break two eggs into a heavy skillet, add a splash of milk and a knob of butter. Turn the heat on pretty low and start gently stirring with a silicone spatula to mix everything together, then keep stirring slowly. As the curds form, lift them from the bottom. Eventually it will all be cooked, and you can keep it cooking a little longer if you like your eggs dry. But keep the heat low, and don't add your seasonings until the end. Salt, pepper and chives are really all you need.)
Those fresh chives? They're from a pot in my back yard. Yes, the chives are sprouting again, so I shan't lack for ready garnish again until November. Hooray!
There, I've done my part. What are you doing with your eggs?