This is a very slip slop mix it all together kind of batter until the last five minutes. But once you add the blueberries you have to treat this with love otherwise the whole batter turns blue and not that many people will eat it.

Once baked, this is on the verge of savoury, I’ve been eating them with unsalted butter.

• 3 cups plain flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 & 1/2 teaspoon ground cinnamon
• 1 1/4 cups milk
• 2 extra large eggs, slightly beaten with a fork
• 225 gm unsalted butter, melted
• 1 1/2 cup sugar
• 1 cup fresh blueberries
• Diced strawberries or raspberries if you like them.

1. Preheat oven to 190 C/375 F. Line a 12 holes muffin tray with paper liners.
2. Put the butter in a medium bowl and blast in the microwave until melted.
3. Sift the flour, baking powder, salt, cinnamon and baking soda together in a fairly large bowl. Stir with a wooden spoon to combine.
4. Mix the milk and eggs with the melted butter. Make a well in the middle of the dry mixture and pour the wet mixture in.
5. Stir until just combined. Lumps are all good. Add the sugar until it’s well mixes.
6. Add the berries and fold them in very gently. Don’t over mix unless you want to look like Violet from Willy Wonka.
7. Spoon the batter into the muffin liners and bake for 20 – 25 minutes. Check with a skewer to make sure it’s cooked all the way through. If it comes out clean, you’re good to take the muffins out and let them cool.

This is adapted from the wonderful Ina Garten’s cookbook, barefoot contessa at home.

Run to the shops and grab these items:

• 2 cups strawberries, washed and sliced in half
• 1 tablespoon good balsamic vinegar
• 1 tablespoon sugar

1. Wash then cut the strawberries in half. Remove the tops.
2. Add the balsamic vinegar and sugar. Mix very gently.
3. Leave to sit for 45 minutes at room temperature.

I normally make the strawberries before I make pancakes, so that way they’re done around the same time. Or, if you want to be really decadent, put seven grapes at the bottom of a wine glass, fill with strawberries and top with whipped cream. A fancy and healthy breakfast. Yum.

Check out the juices at the bottom of the bowl. Drizzle it over pancakes or a scone and you're in heaven.

For those of you enjoying Summer, take full advantage of the abundance of strawberries. As for me, Winter is just ending so I’m making frozen strawberry smoothies to pass the time.

I called these everything scrambled eggs because you can put almost anything in them. I would draw the line at strawberries or chocolate however. Anything savoury is fine.

Before I give you the recipe, I just want to take a moment. Look at these eggs, dear reader. They’re 100% white. It’s straight out of a nursery book. The States continues to amaze me. Interestingly, all of the organic and cage-free eggs are brown. Could white eggs be a form of chicken stress?

This is what I had lying around my kitchen:

• eggs
• a dash of milk
• sliced mushrooms
• leftover grated cheese
• sliced red onion, about 1/5th of an onion.
• 1/2 an Italian sausage, if I had chorizo, I would have used that.
• some chives, chopped. Add basil, garlic or oregano if you’re so inclined.
• cherry tomatoes, I used hierloom tomatoes, they come in lovely green, red, orange and yellow colours and taste like little juicy bits of heaven. I haven’t seen them in Australia, though. Sorry Aussies!
• salt & pepper
• dash of sweet chilli sauce
• roughly 1 tsp butter
• chop sticks
• a big ass pan

1. Break the eggs. What you saw at the start of the post is one generous serving. Three or four eggs per person please. Season with salt and pepper. Add a dash of milk. Just eyeball it.
2. Make sure everything you’re adding is in itsy bitsy pieces. Nobody wants a big piece of onion in their mouth. Chop away.
3. Add the herbs, onion, sausage and mushrooms first. Then gently mix in the tomatoes and cheese. Because my love has really odd mouth buds and I feel guilty over my low tolerance of chili, I add around a tablespoon of sweet chili sauce to give a little bite.
4. Heat the butter in the big ass pan until it’s sizzling then add the egg mixture. Leave it for a minute to settle a bit.
   
5. Get your chopsticks. Instead of using a spatula, I want you to hold onto these babies like it’s 1999. Use the chopsticks to break up the egg batter. These work like a dream when it comes to getting the perfectly sized scrambled eggs. If chopsticks and spatula had a scrambled egg showdown, the spatula would be in tears before the yellow had turned brown.
   
6. Keep on mixing until you start to see brown bits in the mix. Take off the heat and serve with whatever you want. Enjoy!
   

What’s the craziest thing you would put in scrambled eggs? What have you actually tasted that wasn’t half that bad?