Perfect Scrambled Eggs

It's 11:00pm at night and I am already thinking about what to make for breakfast. Normally weekday breakfast for me is something very basic, cereal, homemade baked beans (more to come on this) or a smoothie.

Weekends are where it's at for cooking a nice breakfast, as everyone says "Breakfast is the most important meal of the day". But breakfast shouldn't be limited to cereal and milk or bacon and eggs. You can be so inventive with breakfast. Take something simple like eggs. Who doesn't like fried eggs? Why not do an omelette?

For me the easiest and tastiest breakfast is Scrambled Eggs. They literally take no more than 2 minutes to cook and you can serve them with anything. Fresh crusty bread, sautéed spinach and mushrooms or even chilli jam, crispy bacon and homemade potato fritters. The list is endless.

Scrambled Eggs have become routine for me on a weekend morning, and not to boast but I can't find a comparable recipe anywhere. Even when I eat out I will never order the scrambled eggs because I know they over scramble them. For me it is about gently folding the eggs, not scrambling to the point where they split apart and become nothing more than "Overcooked Minced Eggs". 

This is a simple recipe, 3 ingredients and your done. Use good quality eggs, cream and butter and you will never make a mistake. Now I have tried making these with Pure Cream but I am ridden with guilt because of the fat content in it. I use a light thickened cooking cream which does the job perfectly.

You also don't want to use too much butter because you already have a sufficient amount in the cream.

Perfect Scrambled Eggs

Serves 1

Ingredients

• 2 x Large/X-Large Eggs - room temperature is best
• 90ml/3 Tablespoons Cream
• Small knob of butter

Place the eggs and cream in a small bowl and whisk. Heat a small frypan over Medium heat and melt butter making sure not to burn it. Pour in egg mixture and cook for about 20 seconds or until gently set around the edges. Stir the eggs with a wooden spoon, bringing the egg mixture on the outside of the pan to the middle. You want to fold the eggs more than mixing them constantly. Leave them to cook for another 20 seconds. Give one more stir and cook for 20 seconds more. You are now ready to plate up. 

Let sit for another 20 seconds to cook a little bit more then place on a plate with fresh bread, spinach, mushrooms, salt & pepper to taste and I love a dash of chilli sauce for a bit of a kick in the morning.

Like I said, this is an easy breakfast to make. You don't want to over complicate things in the kitchen where you don't have to.

Bon Appétit from The Little Gated Kitchen