Scrambled eggs are a treat that never fails on a Sunday morning. Served here with goat's cheese and basil, they are bursting with flavour.
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Serves: 2 people
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2 pinch Black Pepper
8 - Cherry Tomatoes
6 - Fresh Egg
2 slices SuperValu Brown Soda Bread
25 g SuperValu Butter
1 tbsp SuperValu Crème Fraîche
75 g SuperValu Fresh Basil
add a few extra to garnish
100 g SuperValu Goats Cheese
2 pinch SuperValu Salt
- Break the eggs into a bowl and whisk until light and frothy.
- Pour the eggs into a nonstick frying pan, add the butter and cook over a medium-low heat, gently pushing them with a wooden spoon from one side to the other in four different directions, making sure to go right to the bottom of the pan. Do this for 3–5 minutes, until the eggs start to clump but are still soft and creamy.
- Remove from the heat and stir in the crème fraîche, goat's cheese and basil leaves. Season with salt and pepper.
- Serve on the toast, placing the tomatoes (if using) and a few extra basil leaves on top.