Dad’s Scrambled Eggs

When I was a little girl, one of my three favorite toys of all time was my Easy Bake Oven. Once I figured that little machine out, I kept it hot! Chocolate cakes with white frosting or yellow cakes with chocolate frosting, no matter what was on the light-bulb baked menu that day, Dad dramatically devoured it. I credit his spirited, comedic enjoyment of those little cakes for encouraging my love of cooking and baking. The thrill I feel from watching the happy effect food has on people began with giggling at my dad.  Now, many years later that satisfaction over the contentment good food brings to others continues. 

It hardly seems possible that nearly 10 years have passed since Dad lost his battle with cancer in the spring of 2002.  Myself along with the entire family think of him often and miss him still.  I want to honor my dad by including one of his recipes, maybe the one I remember the best, as the first actual food post on my blog.

My dad wasn’t much of a cook, but like most other men in America he looked forward to a day by the grill.  The few things he did cook in the kitchen were simple, unpretentious and savory.  Whenever dad was making breakfast for my four siblings and myself we all expected his soft-scrambled eggs and buttered toast. Simple, traditional foods were some of his favorites.  Scrambled eggs sound traditional enough, but Dad always add a dash of garlic power and bits of American cheese to the beaten eggs.  The cheese adds a velvety smoothness to the eggs and hint of garlic makes scrambled eggs seem like much more of a meal…it also turns plain-old scrambled eggs into my dad’s eggs.