Sparkling Scrambled Eggs

Break the eggs into a bowl and whisk in a dash or two of salt and pepper. Add the sparkling wine and whisk some more.

Next, simply melt the butter in a frying pan over low to medium heat, add the eggs and tomato, and slowly, slowly let them cook while pulling them away from the edges of the pan with a spatula now and again.

They are done when they are no longer wet but not completely dried out either – you know, however you like them.

Toast the pita pocket/muffin, spread it with a little butter and scatter your scrambled eggs in and/or around it. If you really want to make it fancy, add some parsley for garnish. I didn’t. Sparkling wine was fancy enough for me.

I hope you enjoy this luxurious little treat.

— If you decide to use more of the wine, please make sure not to use too much, lest your luxury breakfast turns into a watery puddle on your plate. You know how you would normaly whisk a splash of milk, half and half or cream into the eggs? Use a little less than what you would add of that and you should be fine.

— I recommend not adding any herbs to these eggs, so that the sparkling wine really gets a chance to shine. –