I must admit something. I have a great fondness for all things "Sound of Music". I could have that movie playing in the background of my everyday life, I could sit and watch that movie most days of my life, I could hum the songs to that movie several times everyday of my life.
And right now, I'm singing one of those songs in my head. It goes a little something like this:
"Let's start at the very beginning, a very good place to start. When you read you begin with A,B,C; when you eat breakfast you begin with scrambled eggs. Scrambled eggs."
Okay, so I know Julie Andrews may not sing it that way, but it's the way I'm singing it right now. For many reasons, this is a great night for some comfort food. My tummy is finally awake after a solid week of not quite being its normal self. I'm very relaxed and feeling "PHEW!"-ish after a few days of anticipating a test I didn't want to follow-up with. And school is officially out for two weeks - TWO WEEKS! - which means I can now kick it into another gear to get ready for Christmas. So comfort food sounds great. I am so tempted to go in the kitchen and make this. But instead I'll just write about it for now. I may make it tomorrow night with some biscuits even to celebrate being done with a doggone run I agreed to do tomorrow morning. Back to food:
My scrambled eggs are really delicious, if I don't say so myself. I especially love them with sausage in them. But if you don't want to do sausage, that's okay. Here's how I do 'em:
(amounts are approximate. there is no science to this one. just throw in whatever.)
Sausage Scrambled Eggs
1 lb. ground pork sausage (I like plain, not hot or Italian. Use whatever you like.)
1/2 sweet onion, chop it up however big or small you like, or leave it out
1/2 cup-ish milk? I never measure this, just bloop, bloop until it looks like enough
3 or 4 oz. cream cheese (YES! Cream cheese.)
About 1/2 cup shredded cheddar cheese
(If you aren't using the sausage, you will want to add salt and pepper to taste. If you are using sausage, you will most likely have all the salt you need from that.)
In a large skillet, brown sausage and onion. Go ahead and add any peppers you may also like. I don't like 'em, so I don't.
While sausage is browning, break all the eggs into a large bowl. Add milk and whisk them all up really good.
When sausage is cooked through and no longer pink, pour in the egg mixture. Lower the heat a tad and let the eggs begin to cook. Push them around as needed to keep them moving and cooking evenly. When the eggs are about the texture of thick pudding, drop the cream cheese in little bloops about 1 tsp in size, evenly over the eggs. Stir in as it continues to cook. The cream cheese will melt in and make the eggs oh-so-creamy. When they are close to done, remove them from the heat. They will continue cooking a bit after you take them off the heat, so leave room for that, otherwise they'll get all dry. Who likes dry eggs? Sprinkle cheddar cheese over the top of the eggs and let it melt.
Doesn't that sound good? Or maybe it's just me.