Scrambled Eggs with Whole Wheat Toast and Apple

Ingredients

• 4 pcs Large Eggs
• 2 tbsp Milk
• 1 tbsp Unsalted Butter
• 0.25 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Chives (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the 4 large eggs.
   • Add the milk, salt, and freshly ground black pepper.
   • Whisk vigorously with a fork or whisk for about 30-45 seconds, just until the yolks and whites are fully combined and the mixture is a uniform pale yellow. Avoid over-whisking, as this can make the eggs tough.
2. 2

   Cook the Eggs Gently

   • Place a non-stick skillet over medium-low heat. Add the butter and allow it to melt completely until it's foamy but not browned.
   • Pour the egg mixture into the warm skillet. Let it sit undisturbed for 20-30 seconds, until the edges just begin to set.
   • Using a rubber spatula, gently push the cooked eggs from the edges of the pan toward the center. Tilt the pan to allow the uncooked egg to flow into the empty spaces.
3. 3

   Finish and Serve

   • Continue this gentle pushing and folding motion every 15-20 seconds. This process creates large, soft curds.
   • When the eggs are about 90% cooked (they should still look slightly wet and glossy), remove the skillet from the heat. The residual heat will finish cooking them to perfection.
   • Immediately transfer the eggs to a plate. Garnish with freshly chopped chives and serve right away for the best texture.

Ingredients

• 2 lb Strawberries (Fresh and ripe)

Instructions

1. 1

   Place the fresh strawberries in a colander. Rinse them thoroughly under cool, gentle running water for about 1 minute. Avoid soaking them, as they can become waterlogged and lose flavor.

2. 2

   Carefully spread the rinsed strawberries on a clean kitchen towel or a layer of paper towels. Gently pat them dry. Ensuring they are completely dry is key to preventing them from becoming mushy.

3. 3

   Remove the green leafy tops (hulls) from each strawberry. You can do this by using a small paring knife to cut a small cone shape at the top or by using a dedicated strawberry huller.

4. 4

   Serve the strawberries immediately. You can serve them whole, sliced in half, or quartered. Enjoy them plain or with your favorite accompaniments.

Ingredients

• 3 cup Raw Peanuts (shelled and unsalted)
• 0.5 tsp Fine Sea Salt (adjust to taste)
• 2 tsp Honey (Optional, for sweetness. Maple syrup also works.)
• 1 tbsp Peanut Oil (Optional, for a creamier, thinner consistency.)

Instructions

1. 1

   Roast the Peanuts

   • Preheat your oven to 350°F (175°C).
   • Spread the raw peanuts in a single, even layer on a large baking sheet.
   • Roast for 10-12 minutes, stirring once halfway through, until they are lightly golden and smell fragrant. Keep a close eye on them as they can burn quickly.
   • Remove from the oven and let them cool on the baking sheet for 5-10 minutes. They should still be warm to the touch for easier blending.
2. 2

   Process the Peanuts into Butter

   • Transfer the warm roasted peanuts to the bowl of a high-powered food processor or a heavy-duty blender.
   • Process for 1 minute. The peanuts will break down into a coarse, crumbly texture resembling sand.
   • Scrape down the sides and bottom of the bowl, then process for another 1-2 minutes. The mixture will form a thick, stiff paste and may clump into a ball.
   • Scrape the bowl again. Continue processing for another 3-5 minutes. The ball will break down as the peanuts release their natural oils, transforming into a grainy, and then finally a smooth, creamy, and liquidy peanut butter.
   • Be patient during this stage; it can take 5-8 minutes of total processing time depending on the power of your machine. Stop and scrape the sides as needed to ensure even blending.
3. 3

   Season and Finalize

   • Once the peanut butter is smooth and creamy, add the fine sea salt and optional honey (or maple syrup).
   • If you prefer a thinner consistency, add the optional peanut oil, 1 teaspoon at a time, until your desired texture is reached.
   • Pulse for another 20-30 seconds to fully incorporate the seasonings.
4. 4

   Store the Peanut Butter

   • Transfer the finished peanut butter into a clean, airtight glass jar or container.
   • Store it in the refrigerator. It will firm up as it cools and will keep for up to one month.