I was never much of an American breakfast kind of person. Eggs, pancakes, that sort of thing. But time and repetition have yielded a sort of unconscious weekend morning ritual: kettle on the stove, eggs pulled from the fridge, toast tossed into the toaster oven.
So, without intending to, I find myself eating the "usual" this morning. Eggs over toast, pourover coffee. I had in mind Foreign Cinema and their scrambled eggs-eggs that deserve a name less pedestrian. Ahh. What I would do to be in under that lofted ceiling, next to the flowers and in direct path of the weekend sun.
My way of easing into an otherwise unSunday-like day of books and highlighters.
Sunday Scrambled Eggs with Parmesan and Pesto
3 eggs (I use brown)
About 1/4 cup milk
Salt and pepper
A handful* of grated Parmesan
A dollop of pesto
* I have small hands, so interpret this to taste.
 Crack the eggs into a bowl. Add milk, and salt and pepper to taste. Whisk.
 Heat some olive oil (or butter) in a pan over low heat. Add the eggs and wait. They will take a minute or two to begin solidifying. When they do, take a heat-proof spatula and nudge them around the pan. Resist the temptation to crank up the heat.
 Once your eggs look almost firm but still barely runny, add your Parmesan. Fold the cheese into the eggs.
 Plate the eggs on toast and top with a dollop of pesto. Done.
- The key to scrambled eggs is low heat. High heat yields egg cakes. You want those eggs so light they dance off the plate.
- I used nonfat milk and olive oil. Butter and cream would undoubtedly make this dish richer. But I try to avoid using those ingredients unless I am making something that demands richness, like a dessert.
- Pesto would probably taste best if it were homemade. I used Trader Joes' version in a plastic tub.
[Sorry, I have no photo of the dish. I got too impatient and ate everything before I remembered the camera. Instead, I present to you a calming photo for this rain-free Sunday.]