On Fri, 26 Apr 2019 22:02:43 -0400, Dave Smith
> wrote:

>On 2019-04-26 9:23 p.m., jmcquown wrote:
>> I had a couple of eggs scrambled with a dab of butter.* A drizzle of
>> water was added and then I whisked them until they had a bit of volume.
>> Cooked until not quite moist.* Removed from heat.* I added a bit of
>> grated sharp cheddar cheese, covered and let it set and the cheese melts.
>>
>> Meanwhile, to go with, a slice of lightly (apparently "lightly" is a bad
>> word when it comes to cooking or seasoning) buttered toast and three
>> strips of crispy bacon.
>>
>> The scrambled eggs were still completely moist, not over cooked.
>>
>> I'm going to toddle away from the political invasion of RFC for a bit
>> and go read a book.* And know that I enjoyed my breakfast for dinner.
>
>My idea of scrambled eggs breakfast for supper would be slightly
>different. I would start with a little more butter and toss in some
>chopped fresh spinach

Dude you can not have eggs for dinner unless you coat that stuff in
ketchup



>. A good dash of Trinidadian hot sauce would be
>added to the eggs. The spinach would get about 15 seconds on its own
>before the eggs are added, and everything would come out of the pan
>while the eggs are still wet and glossy.

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____/~~~sine qua non~~~\____