Nothing beats my nana's way of making this! Can eat it every morning

Scrambled eggs are a staple in many Midwestern kitchens, a dish that brings back memories of early mornings on the farm, where the smell of fresh eggs sizzling in the pan was the perfect start to a day. This creamy version is a nod to the way my grandmother used to make them, slowly cooked to perfection, ensuring they were always fluffy and moist. It's a simple recipe, but one that holds a special place in my heart, reminding me of family breakfasts around the old oak table, where laughter and stories were shared as freely as the food.

These creamy scrambled eggs pair beautifully with crispy bacon or sausage links, adding a savory contrast to the rich texture of the eggs. A slice of buttered toast or a warm biscuit is perfect for mopping up every last bit. For a touch of freshness, consider serving with a side of sliced tomatoes or a small bowl of mixed berries. And of course, a steaming cup of coffee or a glass of freshly squeezed orange juice completes this comforting breakfast.

Servings: 2

4 large eggs
1/4 cup whole milk or heavy cream
1 tablespoon unsalted butter
Salt, to taste
Freshly ground black pepper, to taste

Crack the eggs into a bowl and add the milk or cream. Whisk gently until the yolks and whites are just combined.

Place a non-stick skillet over low heat and add the butter, allowing it to melt slowly.

Pour the egg mixture into the skillet. Let it sit for a moment, then gently stir with a spatula, pushing the eggs from the edges toward the center.

Continue to cook over low heat, stirring occasionally, until the eggs are just set and still slightly runny. This should take about 8-10 minutes.

Season with salt and freshly ground black pepper to taste, then serve immediately.

For a richer flavor, try adding a tablespoon of cream cheese or a sprinkle of shredded cheddar cheese to the eggs as they cook. You can also stir in some fresh herbs like chives or parsley for a burst of freshness. If you prefer a bit of heat, a dash of hot sauce or a pinch of red pepper flakes can add a nice kick. Remember, the key to creamy scrambled eggs is cooking them low and slow, so be patient and resist the urge to turn up the heat.