MFK Fisher contends in How to Cook a Wolf that the combination of scrambled eggs with brains is "an unpleasant one, because of the similar textures of the two things. Instead, I think brains should be cooked so that they are crisp, and should be served with crisp things to offset the custard-like quality of their interiors." She goes on to offer a recipe from Barcelona for deep-fried brains served with fresh peas, hot toast, and fruit. While I wouldn't say no to that, I think if you take a good pat of butter and melt it in your skillet, toss a lobe or two of brain in there and scramble it with eggs, that's a good meal too.