Breakfast was quite a satisfying one for yours truly. I wasn’t in the mood for hot or cold cereal in a bowl. Been sometime since my palate had been caressed by the creamy taste of some scrambled eggs. I didn’t need milk or cream or any other liquid. I allowed my nutritious eggs to do the talking.

Brought my beautiful eggs to room temperature.There was no need for a whisk. I allowed my fork to work its magic in my see-through bowl. I couldn’t go scrambled without a little green vegetation within. So I chopped me a few sprigs of parsley and tossed in. With a pinch of salt and black pepper to taste, my eggs were ready to be embedded in a waiting hot skillet with a drizzle of olive oil and pat of butter.

There was no rush. On low heat, I slowly folded my eggs, yolks and all. I watched them came together in a perfect union. It was time; it was time to add my muenster cheese. I removed my skillet from the burner and gently placed my cheese and observed it disintegrated in a few minutes.

I couldn’t wait to dig in; but first, I had to garnish with a little parsley. Love that contrasting appearance. And to top it off, I had to go there; I’m talking about nature’s butter (avocado). Oh, you’re talking about a smooth and creamy goodness. With a sprinkle of salt and a sprinkle of black pepper, my breakfast was ready to please my waiting palate.

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