Beat it! A Dude's Recipe for Buttery Scrambled Eggs

This is a recipe I got out of a old Japanese cookbook. I've modified it a little bit over the years. But this is my old standby, my bread and butter breakfast/brunch meal I whip up for Mother's Day/wife's birthday meal in bed.

What you need:

1. 5 eggs
2. 1/2" block of butter
3. Dash of salt and pepper
4. Dash of milk

Optional:

• Toast
• Champagne and OJ for the mimosa

What to do:

1. In a bowl, beat the eggs.
2. Add a dash of salt and pepper, then a dollop of milk.
3. Toast the bread.
4. In a small saute pan, melt butter over high heat.
5. When the butter is all melted, add eggs.
   
6. Using a spatula (wooden is best), stir the eggs in a circular, than make a X figure. Caution: the eggs will cook very quickly, less than a minute.
   
7. Turn off the heat after about a minute. It will be a little runny, but let the residual heat finish cooking the eggs.
8. Serve with the toast.
   

That's it. If you need a few more brunch ideas, check out Brunch, by Louis Pickford and Ian Wallace (I'm a big fan of the Waffles and Ice Cream, and the Panettone French Bread recipes).

Bon Appetit!