Scrambled Eggs On Toast
20 mins cooking time
Scrambled Eggs On Toast
Method
1
In a large bowl, crack the eggs and lightly beat with a whisk. Make sure you don’t over-beat.
2
Add 60g of the Lurpak® 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. Serve on buttered toasted sourdough bread.
