Photo Copyright. Sandra A. Gutierrez, 2015; All Rights Reserved.
Come Thanksgiving, you'll be busy thinking about the bird, the sides, and the desserts. That's fine, but don't forget about breakfast. Particularly if your house is filled with guests. Feed them and then send them out to tour, shop, or to see a movie so you can have the kitchen to yourself as you tend to dinner.
It need not be complicated. Some creamy scrambled eggs, whipped together in a jiffy, homemade biscuits (from a can or in my case always from scratch!), some jams, and specialty butters will do. Or purchase bread from your local bakery and go all out on gourmet jellies, preserves, and jams. Personally, I make my own butter and I always pair breads or biscuits (or waffles for that matter) with gooey, dark, sorghum molasses. Add some fruit, if you want (think berries, which need only a quick wash and no other embellishment).
Even if you make your own biscuits by hand--which is what I love to do--, it shouldn't take you more than 30 minutes to have breakfast on the table. And you do have 30 minutes, each and every day, to spare for a quick meal and great sustenance that will hold you through the day.
So, even if most blogs you'll read today are all about the turkey, I'm all about the breakfast. Even if you only have time for toast and butter, or coffee and a bagel, make time to enjoy the quietness of the morning before the festivities begin.
Here is a quick recipe for my kind of scrambled eggs for a crowd:
One Dozen Scrambled Eggs
1 dozen large eggs
1/4 cup half and half
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper (freshly ground)
1 cup shredded cheese (any kind you've got)
2 tablespoons butter (or lard, or bacon fat--you get the picture)
In a large bowl, whisk together the eggs, half and half, salt, and pepper (or use an immersion blender to make this even easier). Stir in the cheese. Heat a non-stick pan over medium-high heat and melt the butter (or fat you're using). When the fat is hot, add the eggs and lower the heat to medium. Now, patiently, lovingly, and delicately, stir the eggs over and over and over again, until they are cooked to your desired consistency. The more frequently you stir, the smaller the curd. Serve immediately.
Serves 6 hungry people.
Happy Thanksgiving, friends!