British Eggs

Eggs ARE breakfast! These creamy gems are different than your average Sunday morning fare. They are named for a kindly British inn-keeper who let me watch her in the kitchen. When cooked, they are closer to a porridge.  You won't want to have overcooked scrammed eggs ever again!

4 Farm Fresh Eggs
2 Healthy Pinches of Salt
Fresh Ground Black Pepper
3 Tablespoons Milk
1/2 Tablespoon Unsalted Butter

Crack eggs into a medium sized bowl along with milk, salt and pepper. Whisk until well combined. Melt butter in a small sauce pan over medium heat. Once butter is melted. Pour in egg mixture. Turn down heat to medium-low. Stir egg slowly with a wooden spoon as they start of form clumps. It will take a bit, so be patient. As you stir, make sure to scrape the bottom of the pan to bring the cooked parts into the rest of the mixture. Soon, you will have a consistency of cottage cheese. Turn off burner and let set 1 minute. Serve with your favorite breakfast sides.