(Serves 2 persons)
You may think this recipe is too easy but there are a few tricks-of-the-trade and a few secret ingredients that will give you the perfect scrambled eggs like you’ve never tasted before!
You will need.........
3 extra large free range eggs. (or equivalent)
1 tablespoon of real butter.
1 splodge of whole milk! (2 tablespoons)
1 splodge of still water - not tap water. (2 tablespoons)
1 pinch of nutmeg. (1/4 teaspoon)
Salt and pepper to taste. (a little sprinkle)
2 fresh crusty bread rolls, cut in half and toasted.
Method:
Crack the three eggs into a bowl - do not whisk yet! Add in the milk and water. Then lightly sprinkle the nutmeg all over, do not put in as a ‘lump’ as it will takes ages to distribute and dissolve into the mixture. Add the salt and pepper to taste, with a little extra pepper.
Now give it all a good whisk with a fork until there are no more yellow yolk streaks. (unless you do want to see a few!) Leave to settle whilst you......
Gently heat the butter in a small saucepan and when melted swirl around the saucepan to coat the base and a good few inches around and up the sides. Whilst still on a low heat put all the eggs mixture into the pan. You will need to stir this mixture with a fork every few seconds until all the mixture has cooked. You can stir the mixture so that you have lots of small lumps of scrambled eggs or you can have larger pieces if you prefer.
In the meantime, toast the fresh crusty bread rolls and when toasted spread with some more butter.
Serve on a warmed plate with the scrambled eggs on the toast and some at the side. You can, if you wish, garnish with any fresh chopped herbs but chopped Basil is ideal.
Experiment:
You may like to increase the nutmeg next time to increase the background flavour.
Whilst the eggs are cooking try adding some already cooked sweet back bacon or chopped gammon or ham. Chopped basil is a good herb to include.
Italian Seasoning is also a good dried herb mix to add whilst cooking.
