Wednesday, September 21, 2011

Bruschetta egg scramble

Did I ever tell you about my pesky morning classes?

We met the first day of first year and were instantly inseparable. We would see each other every Monday to Friday and had a pretty good thing going. But pretty soon, I was showing up for our dates late and in sweatpants or stained t-shirts. The conversation was boring and I really needed the caffeine to get me through. Also, moving too fast too soon led to a panic attack sometime in October. I don't remember committing myself to do midterms, labs and assignments!

Not wanting to grow apart, we spent even more time together outside of the classes in tutorial sessions and office hours. We decided to call it quits after the end of the semester and I even got rid of their textbooks and study manuals. But this semester, we have started seeing each other on a regular basis again, much to the warning words of my friends who just don’t think we are right for each other. I hope it works out this time!

So on weekends when I have the leisure of sleeping in, I'll make this bruschetta egg scramble and bacon for breakfast. And on weekday mornings, when I'm scrambling out the door with five minutes to make it to class, I'll make this for lunch. Basically eggs are good whenever.

1 medium sized tomato, chopped finely
2 eggs, beaten
Sprinkle each of garlic powder, salt, pepper, dried basil, thyme (optional), sage (optional)
Oil for cooking

Heat up a small pan (on medium) with a little oil and add in the tomatoes and spices. Cook the tomatoes until tender (1-2 min) and add the beaten eggs. Using a spatula, move the egg mixture around the pan until the eggs are cooked.  


  1. The nice thing about not being a mandatory early mornings! Well written.


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