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Scrambled eggs

Scrambled eggs

This easy-to-follow recipe gives you velvety smooth scrambled eggs. This breakfast classic is so simple you don’t have to try, but when done right it’s oh so good.

5 minutes
5 minutes
2 people
What you'll need
  • 4 medium eggs
  • Knob of butter
  • Pinch of salt and pepper
  • 2 slices of your favourite bread (we love a bloomer loaf)
Step 1

In a bowl, whisk the eggs with the salt and pepper until well mixed.

Step 2

Heat a pan on a low heat and gently melt the butter (don’t burn it!)

Step 3

Whilst the butter is melting, put the toast in the toaster.

Step 4

Pour the eggs into the pan and using a wooden spatula, gently stir the eggs away from the edges

Step 5

Continue to fold the eggs over each other as they cook

Step 6

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)

Step 7

Butter your toast and spoon the eggs on top.

Step 8

Finish with another pinch of salt and pepper.

Step 9

Scatter with a few chives if you fancy and then tuck in.

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