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Brownie's Best Ever Scrambled Eggs

Brownie's Best Ever Scrambled Eggs
Cooking Time:
5 minutes
Serves: 1
Scrambled eggs! Some days I turn off the tractor and just sit and think about them. On a slice of toast with bacon, sausages and tomatoes. Or rolled in a tortilla, all soft and runny. Or when I go over the top, and give Mrs Brownie her brekkie in bed, creamy scrambled eggs with a little bit of smoked salmon. And then there are scrambled eggs sitting on top of French Toast. On those days I don’t get so much work done, but I do enjoy myself.

  1. Melt the butter in a small saucepan over a medium heat. While the butter is melting, break the eggs into a small bowl.
  2. Add the milk and a pinch of salt and pepper and whisk lightly with a fork. When the butter is bubbling reduce the heat to low.
  3. Pour in the beaten egg and when it starts to set, stir the mixture gently with a wooden spoon until it forms soft curds and there is no runny egg left. Spoon the scrambled eggs onto a warmed plate or onto toast or a tortilla.

Brownie's Top Tip:

If you’re a health nut use cooking spray instead of butter and substitute full fat milk with trim. Or, if you’re a bit flash, use cream instead of milk and top with chopped parsley or chives.