It is hard to keep coming up with different things to do with eggs every Sunday. Sometimes I just have to go back to the basics. Tonight’s BFD is simply soft scrambled eggs. The secret to not getting a dried out hard scrambled egg is to turn off the burner way before it looks done but keep scrambling the eggs in the residual heat in the pan. If it turns out there isn’t quite enough heat left to get the eggs to your liking then just turn the heat back on for 20 seconds and then turn it off again.

I also needed to use up a 3 ounce piece of turkey kielbasa so I chopped it up and cooked it before the eggs. When they were browned I took the turkey kielbasa pieces out and wiped the pan and then cooled the bottom of the pan under some cool water. Otherwise the eggs would start to cook too quickly and I would lose the soft curds.

My plate was still looking to empty so I added some sliced home-grown cherry tomatoes sitting on a base of home-grown basil. I lightly dressed the tomatoes and basil with sherry vinegar and olive oil. And of course you cannot forget to salt both the tomatoes and the eggs.