Zahra Cooks

Growing up, my mom taught us about nutritional balance. She gave us great healthy foods for lunch and dinner and, in return, we got to eat great cereals for breakfast. Great cereals as Lucky Charms, Coco Puffs and Cinnamon Toast Crunch. I rub this in Neil’s face every chance I get, for his dietitian mom was stricter about the healthy diet thing than my mom ever was.

Despite the massive intake of the cinnamon sugary goodness of Cinnamon Toast Crunch (a close contender to the ever popular Coco Puffs), we never really ventured into having the actual thing. Actual cinnamon toast that is.

So here I am, in my early 20s, never having had actual cinnamon toast, and I stumble upon an article coaxing people to mix their cinnamon and sugar before sprinkling it on toast. ACTUAL toast! The clouds parted, the sun appeared and there was a rainbow of kittens and giggles.

Our household has never been the same ever since. I keep a little bowl of pre-mixed cinnamon and sugar for just this purpose. It’s easy and addicting. You’ll never go back to regular ol’ toast again!

Here’s what you need:

Bread to transform into toast
Cinnamon
Sugar
Butter, baby!

I love the cinnamony taste, so I mix my cinnamon and sugar in a 1:4 ratio. For example, 1 tablespoon of cinnamon for every 4 tablespoons of sugar. You can tweak that to your own taste though. Go ahead. It’s a delicious experiment.

While you’re measuring and mixing, toast your bread.

While the bread’s still warm, slather on your butter. You want it to melt, so please do this in a timely fashion. Thank you.

Next, sprinkle on your cinnamon sugar! Use as much or as little as you please!

Oh, remember how I told you to butter your bread while it’s hot? It’s so you won’t have clumps of dry cinnamon sugar on your toast like mine. Although still delicious, it could be dangerous if inhaled. So just do as I say. Butter while it’s hot… butter while it’s hot. (Oh pop culture, what have you done?!)

Oh, isn’t it magnificent???

Serve with some delicious scrambled eggs and devour immediately.

This is how you make scrambled eggs that are delicious. Why? Because eggs are good for you. Duh.

But really, what I want to share with you, dear internet, is this: I had no idea that delicious scrambled eggs held a secret, and I will share this secret with you today.

They’re cooked over low heat.

Shocking, I know. But I honestly had no idea. I thought that the high heat would cook ‘em just fine, and cook ‘em fast. But contrary to the hard and rubbery gobeldy gook that is the result of my laziness, I’ve recently discovered that the low heat creates a much creamier and less rubbery egg.

Here’s what you need:

Scrambled Eggs, Sexy Style

Some butter
Some eggs
Some salt
Some pepper
Optional: Some heavy cream or milk

Since this is already a very precise recipe, I will not number the steps to create this egg masterpiece. First, get a hold of your favorite butter. I’ve been favoring this Mediterranean Blend these days.  Why wouldn’t I??

In your saucepan, melt the butter over low-medium heat.

When the butter’s all melted, crack your eggs. Now, I’m weird and I like to tell the difference between the whites and the yolks, so I let the whites set a bit before I break the yolks and start scramblin’.

Right before your eggs are cooked to your desired consistency, sprinkle on the salt and pepper. I don’t really like pepper on my eggs, so I only do salt. But again, I’m weird.

Right after the salt and pepper, bring on the cream! 1-2 tablespoons should be sufficient. If you’re watching your figure these days, milk makes a mighty fine substitute.

Toss everything until everything’s nice and smooth and luscious. About 1 more minute should do.

Serve with Cinnamon Toast. Enjoy!

PS. Cinnamon Toast recipe coming tomorrow!