Quick Saturday breakfast


I have made this so many times, I could do it in my sleep.

I used 8 (eight) eggs today.

In a large bowl, crack all eggs. Discard shells. Add a bit of salt and pepper, to taste.

Always heat your skillet properly!  I turn it on med/hi for a few minutes. Adding several tablespoons of real butter as well as a splash of extra virgin olive oil. Bring the butter to a bubbling heat but do not let it Burn!

Add the scrambled eggs to the heated butter and oil mixture. Immediately turn the heat down to med/low.

When eggs begin to firm up, add several tablespoons of Rotel salsa and a handful of cheese.

Continue to lightly turn the eggs until done, serve with toasted multi grain buttered toast.



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