Scrambled Eggs

20 min 2 servings
  • 6 large free range eggs
  • 80 g cold Lurpak® Slightly Salted butter
  • 2 tbsp full fat crème fraiche
  • 1 tbsp flat leaf parsley, roughly chopped

To serve

  • Sourdough
  • Lurpak® Slightly Salted butter
Scrambled Eggs


  1. In a large bowl, crack the eggs and lightly beat with a whisk. Make sure you don’t over beat. 
  2. Add 60g butter to a small frying pan the pan and melt the butter over a medium heat. 
  3. Add the eggs and stir continuously with a spatula.  Fold the eggs gently until they just set and still a little runny.
  4. Remove the eggs from the heat and let them sit for 10 seconds to finish cooking. Fold  in the crème fraiche and the remaining butter. 
  5. Season with salt and fresh black pepper and sprinkle over the flat leaf parsley.
  6. Serve on buttered sourdough bread.

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