I absolutely love having a proper breakfast at the weekends as I have more time to relax and take my time over it, so my usual choice is eggs of some kind. My husband really likes scrambled eggs but admittedly I don’t make the best scrambled eggs… untill now! After watching many videos on google of how to scramble eggs I think I have found the perfect way!
Perfect Scrambled eggs:
In a deep frying pan heat some butter or margerine and allow it to melt so that it begins to get frothy but not burnt.
Crack 2 eggs per person into a jug and using a fork beat the eggs, then add a splash of soya milk (or normal milk) and a good grind of black pepper. Apparently using a fork is better than a whisk because the egg is not broken down too much.
Pour the eggs into the pan and using a spatula gently scrape the eggs from the side of the pan inwards. As you are doing this begin to fold the eggs in the middle and break it up gently untill it starts to look more like scrambled eggs.
Once the eggs are cook through take off the heat and serve on toast straight away!
This weekend I served mine with grilled asparagus and a home made “sort of” tomato chutney which I made to try and replace my obbsession with tomato ketchup 🙂
1 Garlic Clove (Crushed)
8 Cherry Tomatoes (Halved)
10 basil leaves (Shredded)
Splash of Water
Spray Oil or Olive Oil
Heat the oil in a small saucepan and add the garlic and cherry tomatoes and cook for 1 minute to release the flavours, then add the sugar, salt, basil and a splash of water. Cook it on a medium heat, stirring often, untill the water has evaporated and the tomatoes are broken down. What’s left is a lovely gooey sweet tomato sauce which is a perfect match for your eggs.