This is the time of year where most blog posts are helping you get back to the rush rush rush of the school year. The new brilliant lunchbox posts, for young and not so young alike start to blend together until you can't keep the ideas straight. Don't get me wrong, I'm as ready for a break from "leftover whatever" and "another sandwich" as the next gal. But the start of the school year always makes this teacher appreciate weekend breakfasts all the more. A chance to slow down and savor my food, to really taste the flavors. This breakfast is perfect for those mornings.
I always though scrambled eggs were a quick meal, a go-to for those last minute I need protein mornings. But when you don't rush them, when you cook low and slow, they get this most marvelous creamy flavor and just melt in your mouth. YUM.
Slow Scrambled Eggs with Dill, Ricotta, and Smoked Salmon
adapted from the How to Cook Everything cookbook
