Soothing Oeufs

No matter how upset my stomach is, I can always rely on scrambled eggs to keep me sustained. Gentle, consoling, and easy to make, they stand comfortably alone, or support some hearty sides with modesty.

Recipe for a plate of Fluffy Asiago Scrambled Eggs with Hash Browns and Bacon:

• 3 eggs
• 1 tbsp cream
• Shredded asiago cheese
• Fresh snipped chives to garnish
• One big yukon gold potato
• 2 or 3 strips of bacon
• A small dab of butter
• Salt and pepper

How to make the eggs: heat a non-stick skillet over medium-low heat. In a small bowl, whisk the eggs with the cream, then add a pinch of salt and one turn of the pepper mill. Pour the eggs into the skillet, and push around with a spatula every 20 seconds or so, until done. When the eggs have almost cooked through, fold in the cheese. Serve hot with the fresh chives sprinkled on top.

How to make the hash browns and bacon: heat a heavy-bottomed skillet over medium heat. Add the bacon, and cook for a few minutes on each side until they have reached your desired crisp. Remove from skillet, reserving the fat on the bottom. While the bacon cooks, peel the potato. When the all the skin is off, keep peeling until you have a pile of thin potato layers. Gather up the potato pile and drop it onto the hot fat. Use a spatula to shape the pile into a thin cake. Add a small dab of butter (about 1/2 tbsp) to the top of the potatos to melt. Let cook for a few minutes until golden brown on the bottom, and then lift the cake/pile with a spatula and flip, letting the other side get nice and crispy brown. Taste before adding salt.