Ann Perkins' Eggs

I figure my first recipe should be a classic. These scrambled eggs are light and fluffy, slightly sweet and very satisfying. I named them after Ann because they seem like the kind of sweet yet savory satisfaction that she would embody...if she were a plate of eggs.

Ingredients:

3-5 eggs (depending on how creamy you want your scrambled eggs; more eggs= less creamy, fewer eggs= more creamy)

3 tablespoons of milk 

1 heaping spoonful of plain or honey-flavored yogurt (I like Noosa)

Whole wheat toast

Margarine or Butter

Crack the eggs into a small bowl. Whisk together with a fork. Add yogurt and milk.

Add butter to the frying pan. Heat frying pan under medium heat. Add egg mixture to pan and scramble with spatula.

While the eggs are cooking, toast and butter the whole wheat bread. Place the toast on the edge of a large plate.

When the eggs have finished cooking, pour onto the plate.

Enjoy, ideally with a good friend and a funny conversation. Hope they "perk" up your morning!