This one is Annie’s favorite breakfast, super slow scrambled eggs on toast. The key to this recipe is patience. You need to keep the eggs moving over low heat, slowly driving all of the water out until what you’re left with is almost jam-like in consistency. Because you’ll be tempted to pump up the heat, and because they need constant attention, I think they’re an intermediate difficulty dish. Trust me when I say that your patience is well rewarded! These eggs come out gooey and buttery, and may just be the best you’ve ever eaten.