“Breakfast is the most important meal of the day,” Mom always said. On school days, breakfast in Mom’s house was usually eggs, toast, milk, and – of course – fresh squeezed orange juice to start. But eggs could be cooked so many different ways that every day was a surprise. My very favorite was scrambled eggs with Velveeta cheese. On days when Mom had time to take requests, she knew what I wanted, and so I nicknamed these “Mother-Love eggs.”
I doubt that a recipe has every been written down for Mother-Love eggs before, but here goes my best guess (further editing from Mom may be required):
Crack eggs into a bowl (1-2 per person). Add a little milk (optional?) and salt to taste (maybe 4 shakes per egg from the Rooster salt shaker?). Beat with a fork til fully mixed. Add about one slice of Velveeta per egg, torn into small pieces. Melt butter in a frying pan. When it begins to sizzle, add the eggs. Stir eggs in between orange juice squeezing. Yum!