Scrambled Eggs With Buttery Bread Crumbs

1. 1

   Tear the English muffins into big pieces, then add these to a food processor. Pulse into fine crumbs.

2. 2

   Add 2 tablespoons butter to a large nonstick skillet and set over medium heat. When the butter has melted, add the breadcrumbs. Stir so they're completely coated. Toast for about 5 minutes, stirring occasionally, until they're golden-brown and starting to crisp. Dump onto a plate to cool.

3. 3

   Wipe out the skillet, then add the remaining tablespoon butter and set over medium heat. While the butter melts, crack the eggs in a bowl, add the 1/4 teaspoon each salt and pepper, and whisk with a fork until completely smooth.

4. 4

   When the butter has melted and the pan is pretty hot, pour in the eggs. They should sizzle. Drag a wooden spoon or scraper from the outside of the pan toward the center, from all different directions. This should create fluffy, ruffly scrambled eggs. They should cook completely within a minute-and make sure to cut the heat just before they seem totally done (they'll continue to cook).

5. 5

   Divide the scrambled eggs between two plates. Sprinkle some breadcrumbs on top and serve the rest alongside for people to add themselves (it's more fun this way).

* Per serving · 4 servings · Values may vary.

No additional tips available.