What's Cooking Wednesday: Sunday Breakfast

I'd love to say we do this every Sunday, but we don't. Who would I be kidding, really?! 

Whenever we have an abundance of oranges (or any citrus actually) I juice them. We then have to have a REAL Sunday breakfast ;-) 

Our go to scrambled eggs, toast with Alouette cheese spread, maple bacon, and fresh tomatoes chopped and drizzles with olive oil and sprinkled with Maldon sea salt and pepper. 

A quick scrambled egg recipe for you this week: 

Whisk four eggs with 2 tablespoons of milk and a dash of truffle oil. Add in a tablespoon of fresh diced chives and slowly scramble over low-medium heat in a nonstick skillet. Serve softly scrambled with all of the accompaniments. Enjoy!