It’s no secret that I pretty much hated school. This time of year, the dread began creeping in as I knew the inevitable was nearing.
I wish I could have left school at the door when I walked out of the building each afternoon, but I couldn’t, knowing it was right back to the building the next morning. Even weekends were rather rough as it was difficult to change mindset completely.
Because I was so upset and stressed much of the time, I also found it tough to eat a whole lot. Because Mom is Mom, she always made sure something got into my body to power it.
There were strawberry banana milkshakes for a snack and then it was time for dinner before too long. Dinners did not vary a whole lot, and one of my absolute favorites was scrambled eggs with Cheetos. Crunchy or puffy … I didn’t discriminate 😉 It may not have been the best dinner but at least it contained protein.
Now breakfast for dinner is still a favorite when I’m short on time or had a tough day full of rejection. There is something so comforting about a plate of scrambled eggs. Now I pair it with something healthier than Cheetos … usually roasted vegetables or a kale salad.
I have scrambled a lot of eggs in my life and I have found this to be the best way to produce super fluffy, creamy eggs. Feel free to add some cheese to up the creaminess. Regardless of when you eat these eggs, I hope they are a satisfying, comforting meal.Print
- 1 teaspoon olive oil
- 2 large eggs
- Heat a small stainless steel saucepan over medium heat. You want it to be hot enough to cook the eggs, but not hot enough to hear them sizzle when you pour them in.
- In a medium bowl, whisk the eggs. I actually find a fork to be the best tool for this job. Be sure to pump as much air into them as possible.
- Drizzle the oil into the pan and use a paper towel to rub it all around the bottom and about ¼ way up the side.
- Pour the eggs into the pan and use a whisk to move them around as they cook. Move the pan on and off the heat to ensure the eggs do not cook too fast. Once the eggs are beginning to solidify, switch to a spoon and go around the edges of the pan and all across the bottom. This is a good time to add cheese if you are doing so.
- Cook the eggs until mostly firm but still creamy. They will keep cooking. Serve immediately.
Recipe is easily doubled
- Prep Time: 2 minutes
- Cook Time: 5 minutes
Don’t forget to check out the other Sunday Supper dishes!
Back to School Dinners
Beef and Pork
- Bacon Cheeseburger Zucchini Boats by The Crumby Kitchen
- Beef and Sweet Potato Stew by What Smells So Good?
- Easy Meatloaf Meatballs by Palatable Pastime
- Mexican Lasagna with Corn Tortillas by Sunday Supper Movement
- One Dish Taco Goulash by Fantastical Sharing of Recipes
- Pierogi with Sausage and Peppers by Hezzi-D’s Books and Cooks
- Pot Roast with Mushrooms, Tomatoes and Red Wine by That Skinny Chick Can Bake
Pastas, Soups, Rice and Stews
- Casimer Rice by A Day in the Life on the Farm
- Dad’s Glop by My Blissful Mess
- Homemade Lasagna by Soulfully Made
- Kid-friendly Salmon Curry by Caroline’s Cooking
- Salmon with Pappardelle and a Brandy Cream Sauce by Mysavoryspoon
- Slow Cooker Stuffed Pepper Soup by Books n’ Cooks
- Chicken Enchiladas by The Freshman Cook
- Chicken Parmesan by Bottom Left of the Mitten
- Chicken with Creamy Lemon Caper Sauce & Roasted Asparagus by Gourmet Everyday
- Chicken with Sautéed Zucchini Peppers and Mushrooms by Cindy’s Recipes and Writings
- Cornflake Chicken Tenders by Renee’s Kitchen Adventures
- Easy Instapot Roast Chicken by Our Good Life
- Easy Ranch Chicken Pasta with Bacon by Cricket’s Confections
- Perfect Scrambled Eggs by Pies and Plots
- Roasted Chicken Breasts by Life Tastes Good
- Slow Cooker Creamy Tomato Chicken & Spinach by My Life Cookbook
- Whole30 Mini Turkey Meatloaf by Bites of Wellness
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