A few people have said scrambled eggs, and I would concur; soft-boiled eggs (or poached) too, if you like them.
Now, I will tell you how to make the ultimate scrambled eggs:
2 large eggs
Splash of milk or half and half
1-2 oz. cream cheese, cut into very small cubes
salt and pepper
The number one mistake people make with scrambled eggs is to try to go too fast, keep the heat too high; here’s how it should be done:
crack eggs into bowl
Add splash of milk
Melt butter in small pan over medium heat (no higher)
Beat eggs in bowl, add salt and pepper
Pour eggs into pan and add cubes of cream cheese
Stir constantly or darned close to it, until the eggs are almost done.
Take them off the heat before they’re thoroughly done, as they will continue to cook some from residual heat.
If you want to add some cheese, add shredded cheese about halfway through the cooking process.
This method will result in moist, creamy, delicious scrambled eggs every time. Never slimy, never overcooked. The cream cheese melts into the eggs, adding a creaminess and rich texture that is wonderful.