I’m a breakfast guy. I love the idea of breakfast almost as much as the food itself. I find nothing so pleasurable as waking up on a Saturday or Sunday morning with all the time in the world to put together a morning spread with a fresh cup of coffee and a weekend paper. More than anything (and more so when the night before ended in one too many cocktails or glasses of wine), I love having the time to make a big, cheesy pan of scrambled eggs.

At the same time, I’m constantly surprised how many people, when doing it themselves, mess this up, turning out bland, dry offerings that gets away from the heart of what scrambled eggs should be: soft and gooey with cheese. With that in mind, consider this my dissertation on the scrambled egg.