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How To Make The Best Scrambled Eggs

This easy to follow recipe gives you velvety smooth scrambled eggs and is packed full of good fats and protein, giving you the energy to play (or watch) the rugby! This breakfast classic is so simple you don’t have to ‘try’, but when done right it’s oh so good. 

Ingredients

  • 4 medium eggs
  • Knob of butter
  • Pinch of salt and pepper
  • 2 slices of your favourite bread (we love a bloomer loaf) 

Method

  • In a bowl, whisk the 4 eggs with the salt and pepper until well mixed
  • Heat the pan on a low heat and gently melt the butter (don’t burn it!)
  • Whilst the butter is melting, put the toast in the toaster
  • Pour the eggs into the pan and using a wooden spatula, gently stir the eggs away from the edges
  • Continue to fold the eggs over each other as they cook
  • The eggs are ready when they look nice and silky, and a little runny (they continue to cook after you take them out the pan so don’t overcook them)
  • Butter your toast and spoon the eggs on top
  • Finish with another pinch of salt and pepper
  • Scatter with a few chives if you fancy and then tuck in 

Looking for more rugby inspired recipes to enjoy during the World Cup? Why not try our Healthy baked ‘S-haka-shuka’ eggs or our Big ‘Try’ Fry Up recipes?

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