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)
Method
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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