Write an article based on this "Mix in a dollop of dairy for extra-creamy scrambled eggs. Stir in meat for an extra savory flavor. Include fresh herbs for a brighter flavor. Garnish the eggs with your favorite sauce or spice for a unique flavor."
article: To stop the eggs from cooking and to give a rich flavor, stir in a large spoonful of a cold dairy product. For example, stir in cream cheese, sour cream, creme fraiche, mascarpone, or cottage cheese. If you're using cream cheese, soften it in the microwave for about 10 to 20 seconds. This will prevent the cheese from forming small lumps in the scrambled eggs. If you want to add raw meat, such as bacon or uncooked chorizo, cook it in the skillet before you pour the eggs in. If you're using cooked meat, stir a handful of the meat into the eggs about 1 minute before they finish cooking. This will give the meat a chance to heat up. Chop a few sprigs of fresh herbs and add them to the cooked eggs. Use a single type or combination of your favorite herbs, such as dill, oregano, basil, parsley, or chives. For a faster way to get a strong herb flavor, stir in enough fresh pesto to taste. Keep in mind that this will change the color of the scrambled eggs. Once you've put the scrambled eggs on serving plates, sprinkle them with a little spice instead of salt and pepper. For example, use a spice blend such as za'atar or garam masala. If you'd rather squirt some sauce over the eggs, try sriracha, salsa verde, soy sauce, or Worcestershire sauce. For a really simple and tangy topping, squirt a little ketchup on the scrambled eggs.

Write an article based on this "Preheat the oven to 375F (191C) and grease a baking dish. Mix the potato slices with the cream mixture. Transfer the potato mixture to the dish and sprinkle the cheese on top. Bake the au gratin potatoes for 1 hour and 15 minutes. Serve the au gratin potatoes."
article:
Get out a 9 x 12-inch (22 x 30-cm) baking dish and rub 1 tablespoon of butter over the bottom and insides to prevent the potatoes from sticking. Set the dish aside while you prepare the potatoes. Once you've sliced all of the potatoes and put them in the bowl, slowly pour the warm cream mixture over the slices. Use your hands or a spoon to toss the potatoes in the mixture so they're completely coated. Use the spoon to push the potato slices down. This way the cream should cover most of the potato slices. Scatter 3 ounces (85 g) of shredded Gruyere cheese evenly over the top of the potatoes. Place the baking dish in the center rack of the preheated oven. Set a baking sheet on the rack that's underneath it to catch any drips. Bake the potatoes until they're soft when you insert and remove a fork. The cream mixture should bubble and the cheese will brown once it's finished cooking. If the potatoes are still firm, cook them for 15 minutes and check them again. Turn off the oven and let the au gratin potatoes sit for 5 to 10 minutes before you serve them. This will make it easier to handle them and the liquid will thicken a little as it cools. Serve the au gratin potatoes with sliced ham, greens, or roasted vegetables. Store the leftover au gratin potatoes in an airtight container in the refrigerator for 3 to 5 days.