Runny Omelet

I love combining ingredients, especially for breakfast, but I just don't like making omelets. For me, the great part of eggs is the separate flavor of the runny yolks. This recipe is very easy to modify to your personal tastes, but the most important thing to keep in mind with your additional ingredients is that they will heat up within about three to four minutes. That means that rough veggies need to be pre-cooked, as should your bacon or other meats. All additives should be at room temperature. Here's how I had it this morning:

• Ready In: 9 mins
• Serves: 1

Ingredients

• 2  teaspoons butter
• 2 -3  eggs
• 1  roma tomato, diced
• 4  ounces  shredded muenster cheese
•  salt
•  pepper

Directions

1. Heat a small skillet (non-stick is fine) over medium-LOW heat, and melt the butter. (It should not pop or crackle very much at all.).
2. Crack your eggs into a separate bowl so as to avoid adding calcium to your dish (shells), and then pour them into the skillet.
3. Sprinkle your salt and pepper over the top.
4. Distribute your additives (tomatoes and cheese in this case) over the whites, doing your best to avoid the yolks. If you get some on there, it's not that big of a deal, but it could breach the yolk.
5. Cover with a pan lid for three minutes for two eggs, four and a half minutes for three eggs. This will "baste" the eggs. You'll know they're done when the outside of the yolks turn pink.
6. Simply slip the finished eggs onto a plate or into a large soup bowl, and you have a great egg breakfast without crispy edges or dry corners! Serve with toast, biscuits, or whatever other sopping device you prefer.