My suspension trainer finally arrived, and I love it! I went with the Jungle Gym XT instead of TRX because it was so much cheaper and I like the handles better. I’m using Kai Wheeler’s workout video to familiarize myself with the movements (she makes it look easy, but every muscle in my body is on fire).
This is the easiest recipe ever because nothing has to be measured exactly, and you can substitute any cheese or garnish (or add veggies). We like our scrambled eggs soft, but if you prefer them firm, just cook them a bit longer.
dash milk or cream
very small cut of butter
Tbsp. marscapone cheese (or cream cheese)
1-2 tsp. chopped chives
Heat butter in saute pan over medium-low heat. In bowl, whisk together the eggs, milk/cream, salt & pepper. Add to melted butter, cook low and slow about 3-5 minutes, until eggs reach desired consistency. Turn off heat, add cheese until melted. Throw the chopped chives on top, and you’re done!
Here at Living Uphill, we love our eggs. There is nothing better than a plate of soft scrambled eggs with chives and a touch of marscapone on a raining weekend morning. So when Mel moved to a farm, the first thing she did was get chickens!
Talk about fresh eggs, these things stay fresh for weeks, and look at how cute they are! (Grocery store eggs are on the left).