Basil Scrambled Eggs with Goat's Cheese
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.
2 people
8 minutes
5 minutes
Ingredients
- 2 pinch Black Pepper
- 8 - Cherry Tomatoes semi-dried (optional)
- 6 - Fresh Egg
- 2 slices SuperValu Brown Soda Bread toasted
- 25 g SuperValu Butter cubed
- 1 tbsp SuperValu Crème Fraîche
- 75 g SuperValu Fresh Basil add a few extra to garnish
- 100 g SuperValu Goats Cheese soft
- 2 pinch SuperValu Salt
Method
- 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.
