Breakfast time, y'all

This weekend was my brother's last before he went back to college for the spring semester — I make it sound so final, but he actually only goes to school about a half-hour from our house and he's been coming home almost every weekend. (Of course, who knows how long that will last — kid's growing up!) But anywho, in honor of my brother's last weekend, I made a breakfast on Sunday morning of yummy yummy French Breakfast Muffins, chocolate chip banana bread, and... Paula Deen's scrambled eggs.

Now I know. I know. First of all, scrambled eggs: you looked up a recipe for those babies? And let me tell you why I did. I tasted these superb scrambled eggs in New York City this past fall and have yet to get over them. I figured searching out new scrambling methods couldn't possibly do any harm, and so I did. Second of all, Paula Deen: no, her recipe for scrambled eggs is not just to add a pound of butter. It's very simple and not quite so butter-ific: sour cream. Yep, add sour cream instead of milk. The consistency was out of this world! Try this recipe tonight. Or the next time you need a special quick-and-easy breakfast for your brother's last weekend.