2 fresh eggs
1 knob of butter
2 slices of toast
Take a small Frying Pan and crack the eggs into it before heating the pan. Add the butter (you can use a herb butter for extra flavour) and season well with salt and pepper.
Put the pan onto a medium heat, next take a whisk and start beating the eggs, don’t let them sit still. This gets air into the eggs and makes the finished product ‘fluffier’.
After a minute or two the eggs will start to scramble and you should switch to using a spatula to keep the eggs moving and turn the heat down a bit. At this point put your bread in the toaster.
Once the eggs have scrambled to your preferred consistency, simply serve half on each slice of warm buttered toast and garnish with some chopped chives or a sprinkle of dried oregano.
Yup we’re gonna start with the first recipe shortly. This is something that I had to think about very carefully, I wanted something that can be done quickly, easily, is really tasty and that even the pickiest of eaters will eat.
What makes this dish truly exceptional is that even without using the absolute best of ingredients it still tastes great however if you do have free-range or organic ingredients available it lifts this breakfast/snack out of the everyday and into the exceptional.
So what is this wonder dish? One of my all time favourites… Scrambled eggs on toast.
A good non-stick frying pan makes life much easier for this recipe, one that changes temperature along with the heat level rather than holding on to it and is easy to clean is my preference. We own a number of different size frying pans but I prefer to use as small a pan as possible for this as the eggs seem to shrink as they scramble.
A good frying pan is essential to any kitchen and the best that we’ve found over the years is the Jamie Oliver series from Tefal – we’ll have a full product review on these in the next few weeks.
In the meantime, enjoy the recipe.
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