Just a Scrambled Up Sunday

One of our favorite ways to start the day is with a simple, uncomplicated breakfast. Scrambled eggs, toast and fresh coffee immediately comes to mind.

Even simple things can become boring and mundane over time. Yet you want your weekends to be as uncomplicated as possible, leaving more time for puttering around the house or taking a Sunday drive with your love by your side.

These scrambled eggs are perfect for a simple Sunday breakfast. The mushrooms and onions add a little extra flavor and texture to your scramble. Think of this as a lazy man’s omelette.

Have a wonderful day!

Onion-Mushroom Scramble
1/4 Red Onion
2 White Mushrooms
1/2 tablespoon Olive Oil
8 Eggs
Salt to taste
Black Pepper to taste

Cut a quarter section from a red onin. Peel and thinly shave the onion. Clean mushrooms, thinly slice. Set vegetables aside.

Warm oil in a large skillet. While the oil warms over medium heat, lightly beat eggs. Season with salt and pepper. Once the oil is warm, lower heat to medium-low, pour the eggs into the skillet. Leave undisturbed until the edges just begin to set. Pull skillet from heat, let eggs continue to cook in residual heat of the pan.

In another small pan, warm oil. Once the oil is warm sauté mushrooms for about 5 minutes to release their liquids. Add onions, let brown slightly. Remove skillet from heat.

Scatter sautéd mushrooms and onions over the eggs. Return skillet to low heat, let eggs set about a minute or so longer. Scramble until light and fluffy. Serve with toast and jam for a satisfying scramble breakfast or light lunch.

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Blessed are they who hope in the Lord