Nothing beats my nana’s way of making this! Can eat it every morning

Scrambled eggs are a beloved staple in many Midwestern kitchens, bringing back memories of early mornings on the farm. The smell of fresh eggs sizzling in the pan was the perfect start to the day. This creamy version is a tribute to the way my grandmother used to make them—slowly cooked to perfection, ensuring they were always fluffy and moist. This simple recipe holds a special place in my heart, reminding me of family breakfasts around the old oak table, where laughter and stories were shared as freely as the food.

These creamy scrambled eggs pair wonderfully with crispy bacon or sausage links, adding a savory contrast to the rich texture of the eggs. A slice of buttered toast or a warm biscuit is perfect for mopping up every last bit. For a touch of freshness, consider serving with a side of sliced tomatoes or a small bowl of mixed berries. And of course, a steaming cup of coffee or a glass of freshly squeezed orange juice completes this comforting breakfast.

Ingredients

1. Prepare the Egg Mixture:
   • Crack the eggs into a bowl and add the milk or cream. Whisk gently until the yolks and whites are just combined.
2. Heat the Skillet:
   • Place a non-stick skillet over low heat and add the butter, allowing it to melt slowly.
3. Cook the Eggs:
   • Pour the egg mixture into the skillet. Let it sit for a moment, then gently stir with a spatula, pushing the eggs from the edges toward the center.
   • Continue to cook over low heat, stirring occasionally, until the eggs are just set and still slightly runny. This should take about 8-10 minutes.
4. Season and Serve:
   • Season with salt and freshly ground black pepper to taste, then serve immediately.

Indulge in these creamy scrambled eggs, perfect for a comforting and nostalgic breakfast! 🍳✨