Sparkling Scrambled Eggs

• 4 whole Eggs
• Salt To Taste
• Black Pepper, Freshly Cracked, To Taste
• 2 Tablespoons Sparkling Wine (more If You Can HANDLE The Luxury)
• 2 teaspoons Butter, Plus A Little Bit For The Breadstuffs
• 1 whole Tomato, Diced
• 2 whole Small, Toastable Pita Pockets, Or Possibly English Muffins

1. Break the eggs into a bowl and whisk in a dash or two of salt and pepper. Add the sparkling wine and whisk some more.
2. Next, simply melt the butter in a frying pan over low to medium heat, add the eggs and tomato, and slowly, slowly let them cook while pulling them away from the edges of the pan with a spatula now and again.
3. They are done when they are no longer wet but not completely dried out either - you know, however you like them.
4. Toast the pita pocket/muffin, spread it with a little butter and scatter your scrambled eggs in and/or around it. If you really want to make it fancy, add some parsley for garnish. I didn't. Sparkling wine was fancy enough for me.
5. I hope you enjoy this luxurious little treat.
6. - If you decide to use more of the wine, please make sure not to use too much, lest your luxury breakfast turns into a watery puddle on your plate. You know how you would normaly whisk a splash of milk, half and half or cream into the eggs? Use a little less than what you would add of that and you should be fine.
7. - I recommend not adding any herbs to these eggs, so that the sparkling wine really gets a chance to shine. -

eggs, salt, black pepper, sparkling wine, butter, tomato, toastable pita pockets

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/sparkling-scrambled-eggs/ (may not work)