“Coffee,” I muttered.
“Breakfast!” he chirped, but hadn’t started cooking.
I looked in our refrigerator and noticed we had more than a dozen eggs, plus we had fresh chives in the garden. I decided to keep it simple–egg and avocado sandwich. Which brings us to another crossroad in our relationship.
E likes his scrambled eggs runny, like porridge. He has a whole process taken from Gordon Ramsay, where you slowly cook the eggs and remove them from the heat intermittently, stirring constantly so they break down to a rice pudding like consistency. I like mine well done, cooked into bite-sized pieces that are easily picked up with a fork. “You like your eggs cooked to nuclear holocaust!” he yells. “You like egg smoothies,” I retort. I agreed to cook today’s eggs to a happy medium–runny, but not too wet.
Unfortunately–blame me paying more attention to “CBS Sunday Morning” than the stove–I cooked the eggs way too long and they turned to spongy egg bits. Egg packing peanuts is what it looked like. Perfect for me, but I knew they’d be like bricks to E.
I covered it up with tabasco sauce and butter on the English muffin, hoping he wouldn’t notice.
1/4 cup chives, chopped
1 teaspoon parsley, chopped
1/2 ripe avocado, cut into slices
2 pats of butter
2 english muffins
Scramble eggs on medium in non stick pan. Add chives and parsley once eggs are halfway cooked. Sprinkle with salt and pepper to taste.
Toast English muffins. Spread pats of butter on bottom sides of each sandwich. Place slices of avocado on bottom sides of English muffin. Then spoon eggs on top of avocado. Shake a bit of tabasco on top. Cover with top half of English muffin.
“They’re not bad,” he said, leaving not one little egg brick left on his plate.by