The trick to making good scrambled eggs is to not overcook them. This recipe is similar to one used by Elizabeth David in that extra eggwhites are employed to lighten the whole eggs. The splash of cream adds extra richness. Stir continuously over low heat for creamy textured eggs that are perfect for a quick supper or brunch.
- 2 thick slices sourdough bread
- 6 eggs
- 2 eggwhites
- 1 tbsp pouring cream
- 30 gm French-style butter, such as Échiré (see note)
- 60 gm Asiago, shaved, to serve
- To serve: thinly sliced flat-leaf parsley, to serve
- 1Preheat a grill to high, toast bread until golden (1-2 minutes each side), keep warm.
- 2Meanwhile, whisk eggs, eggwhites and cream to combine and season to taste. Heat butter over low-medium heat, add eggs and stir with a spatula, ensuring they don’t stick to the base of the pan, until eggs are almost set (3-4 minutes). Spoon onto toast and serve topped with parsley, Asiago and plenty of freshly ground black pepper.
Échiré butter is available from specialty food shops.
This recipe is from the February 2011 issue of