The number one reason I am loving this newfound saint:
1. He was a loud and proud slob. He intentionally looked disheveled!
This warmed my heart so very much, in part because this was my husband’s fashion mentality when we worked together years ago!
And it worked perfectly with our dinner: breakfast tacos that proved themselves to be super messy. We had green chile, bacon, Mexican cheese, avocado, homemade tortillas, and eggs for ours…but really, any combo works well!
2 tips I learned from my mama about making scrambled eggs:
1. Milk and salt added ahead of time and whisked into your eggs goes a long way. This has never failed me!
2. Have your pan at medium heat, not high. The name of the game with scrambled eggs is to keep pushing the hardening eggs on the side into the middle. Again, it’s never failed me, and to my amazement, it didn’t fail my husband when he made the eggs this time!
Pinch of salt
2-3 tablespoons whole milk
1. Beat together ingredients until frothy.
2. In a pan cooked over medium heat, add a tablespoon of butter or a splash of olive oil, 30 seconds or so. Add scrambled egg ingredients to the pan.
3. As eggs begin to set, push the hardening eggs into the center of the pan with a spatula. You’ll see that they are forming into large, fluffy curds.
4. Continue to watch your eggs form (but don’t stir constantly) and serve immediately when all are cooked.
St. Thomas of Villanova, pray for us!