Sunday night is a day of rest for the cooks at our house. We always make Breakfast for Dinner for ourselves. John makes a ham, cheese, mushroom, and scallion omelet and I make an egg dish which varies a lot from week to week. This week I had some compari tomatoes and our backyard basil had some nice leaves ready to use so I made a Caprese salad. I used feta rather than mozzarella because it is what I had.
I have been using the Mark Bittman method for my soft scrambled eggs. You put your already whipped up eggs in a pan over relatively high heat and continue to move them around. When they start to set you take them off the heat and continue to scramble in the residual heat of the pan. Then if they are not done enough you give them another brief heating and then take them off again continuing to scramble. I have found that two shots of heat will usually be enough for my eggs to get to the consistency I like..