A bit scrambled

After a ‘sociable’ evening at the restaurant, the only thing fit to prepare Ellie and I for the big clean is a good egg (or two). Sometimes fried, occasionally boiled but most often scrambled until light and fluffy, with a few choice additions conveniently left in the fridge from the night before.

Good eggs

Breakfast in the restaurant

Parmesan and sage scrambled eggs on sourdough toast
Allow 2 eggs per person and crack them into a bowl. Whisk or fork roughly and add some pepper but no salt at this point – it can make your scrambles tough and watery. Melt a generous knob of butter in a saucepan on the smallest hob set to the lowest heat. When the butter is bubbling, throw in 2-3 sage leaves and let the butter infuse off the heat for a minute or two while you put your bread in the toaster / under the grill. Return the pan to the hob and throw in the eggs, a generous grating of parmesan and a slosh of single or double cream. Let the eggs do their thing and only give them a gentle stir every now and then. Resist the temptation to turn the heat up… slow and steady wins the race! Just before you reach your desired egg consistency, add a small pinch of salt (make it a big one if you’re not including the parmesan) and remove from the heat while you butter your bread. Your eggs should be spot on by now so serve them up, grind some black pepper and dig in. The washing up has never been so easy.


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1 Response to A bit scrambled

  1. Pingback: Elderflower cordial, enchiladas, potholes and antiques « Salad Club

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