That’s right we are having SCRAMBLED EGGS for dinner.  Take that June Cleaver!

You see June, I’ve been at work all day,  I forgot to go the grocery store, and the “people“,  they keep  texting me , “WHAT’S FOR DINNER”?

June, let’s be reasonable here.   I got up at 4:30 this morning, went to the gym, made lunches, fed the dogs, threw in a load of laundry as I ran out the door, cooked all day at work, and then sat in 5:00 o’clock LA traffic.  I don’t feel like cooking anything for anybody!

Lucky for me there are eggs in the fridge, that’s right June – the modern day housewife makes breakfast for dinner… it’s a treat! I’ll even throw in a fancy French sauce.

Herbed Scrambled Eggs

Serves 2

1-2 pieces of toast per person.

6 large eggs

¼ cup of whole milk or half and half

2 Tablespoons of butter

¾ teaspoon kosher salt

¼ teaspoon black pepper

1 Tablespoon of fresh chives- finely chopped

2 Tablespoons of fresh Italian parsley-finely chopped

You can also use fresh thyme, marjoram, or dill

• In a medium bowl, crack eggs and combine with salt & pepper,  and milk- whisk thoroughly.
• Add in fresh herbs and whisk to combine.
• Heat a medium saucepan over low/medium heat and melt the butter.
• Add the eggs to the sauce pan and stir lightly with a spatula.  Lightly move the eggs around the pan with the spatula, scraping the bottom as the eggs begin to cook.
• When the eggs are firm but still a slight bit runny, turn off the heat and cover to keep warm.

Milk gravy

Serves 4-6

1 ½ -1 ¾ cups whole milk or half and half

¼ of a small white or yellow onion- cut into large pieces

1 bay leaf

3 Tablespoons of unsalted butter (or bacon fat)

3 Tablespoons of flour

½ teaspoon of kosher salt

Pinch of black pepper

In a small saucepan warm milk over low heat.

• Add in the onion and bay leaf.
• Bring to a low simmer and then turn off the heat to keep warm.
• In a small sauté pan over low/medium heat, melt 3Tablespoons of butter, and add in the flour to create a roux.
• Stir with a whisk to combine- cook the roux for an additional 1-2 minutes.
• Strain the warm milk into the roux and whisk to combine.
• Bring the gravy up to a slow simmer and add in salt, pepper, and nutmeg to taste.
• Cook for an additional 3-5 minutes until gravy is the consistency your desire.
• If gravy becomes too thick, add in more milk.
• Serve eggs over warm toast drizzled with gravy.
• Garnish with fresh chive or herbs.