Scrambled Tastes

When I was in my early teens, I spent a week out of my summer up in the mountains at camp.  We slept out under the stars, swam in the lake, and sang around the campfire.  Certain kids could choose to go backpacking for a few days, and the trails meandered through groves of enormous pine trees, past gurgling streams, and around rippling lakes.  The scenery was amazing, but the food was not.  After attempting (and failing) to force dehydrated eggs down my throat, I avoided all eggs, even normal ones, once I returned from the trek.  Only recently have I re-scrambled my mixed up opinions and allowed (regular, not dehydrated) eggs back on my plate.  

 

Peppered Scrambled Eggs

serves 1

Cayenne pepper would also taste great in place of the freshly ground black pepper.  Serve with orange juice and a side of toast with butter or jelly.

2 eggs

½ tsp milk

¼ c. red bell pepper, roughly chopped

¼ tsp freshly ground black pepper

1. Crack eggs into a medium bowl.  Add milk and whisk with a fork (or a small whisk) for 1½-2 minutes or until really bubbly.
2. Melt a little pat of butter in a small frying pan over low heat.  Add eggs and allow them to set for 30-45 seconds.  Add bell pepper and black pepper.  Begin stirring, bringing eggs from the outside of the pan towards the center.
3. Eggs are done once no longer runny.  Plate and salt to taste.