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Scrambled eggs

Ease yourself gently into the weekend with soft and creamy scrambled eggs atop slices of seeded sourdough.

Packed with protein and easy to whip up when feeding large numbers, scrambled eggs are delicious
on their own or tasty with smooth smoked salmon, smashed avocado, cheese or spinach.

How to make the perfect
scrambled eggs

We use the classic method for this breakfast favourite. For a generous portion, allow 2-3 eggs
per person. The recipe can be easily scaled up if you’re feeding a crowd.

Preparation time: 5 minutes Cooking time: 5 minutes

Cook them low and slow. When done right, the result should be fluffy, creamy pillows of scrambled egg. If yours are more stringy than soft, your pan might be too hot, or you may be overcooking the eggs.

Ingredients

3 essential Waitrose free-range eggs

10g unsalted butter

Alternative additions:

Smoked salmon
chives
paprika

Method

1. Crack the eggs into a cold non-stick saucepan with cubes of butter.

2. Stir gently and continuously on medium heat and when they start to set and a still a little runny, take off the heat.

3. Add a pinch of salt and a good twist of pepper, stir through and serve on hot, buttered brown toast.