This dish takes me back to when I would spend weekends at my grandparents house when I was a boy. Sunday mornings would greet me with "scrambled in the pan" eggs that my grandmother would make me. I'm not sure why she made them like this, I always thought it was for convenience and less clean up, or that the yolks would just break in the skillet. I don't think it was an accident though, as she could cook eggs in any way requested. She taught me her method as I got older, and they definitely have their own taste and textures. The trick is to scrambled at the right time so the whites are firm, and the yolks stay intact and creamy. Here is my version with avocado and grape tomatoes.