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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I LOVE these scrambled eggs; this is the only way I'll make them. So rich and creamy, perfect served with bacon for a cold day's brunch. This recipe is from a box set I got years ago called 1001 Recipes for Pan or Wok. Ingredients:
1 garlic clove |
4 large eggs |
salt and black pepper |
1 pinch of grated fresh nutmeg (if you can't get fresh nutmeg a pinch of ground nutmeg will do fine) |
15 g butter |
3 tablespoons cream |
2 tablespoons chopped fresh flat leaf parsley |
Directions:
1. Peel and crush garlic. Break the eggs into a large bowl, whisk until light and frothy. Season well with salt and pepper. Stir in the nutmeg.
2. Melt the butter over a low heat in a small heavy saucepan. Add the garlic and cook gently for about 1 minute, or until softened but not browned.
3. Add the eggs to the pan, stir rapidly with a fork for 3 - 4 minutes or until almost scrambled.
4. Stir in the cream and parsley. Remove from heat and continue to stir until eggs are just set. Allow to stand for about 1 minute,
5. Serve on toast if desired.
6. Enjoy.
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