Here's another reason why I love Sunday mornings. A proper cooked breakfast!! Creamy scrambled eggs, grilled giant juicy portobello mushrooms, lightly sauteed tomatoes with a sprinkling of sea salt. Don't be duped by that inedible rubbery congealed mess that McDonald's calls scrambled eggs. Here's how it should be done.
Proper Scrambled Eggs (serves one as a large breakfast, or two with accompanying sides)
Melt 1 tablespoon of butter in a non-stick pan, over VERY low heat. Break 2 - 3 eggs into a bowl and beat lightly with a fork.
When the butter has stopped foaming and has just turned a light brown, tip the beaten eggs in. Stir gently and continuously with a wooden spoon. BE PATIENT. The slower the eggs cook, the more creamy your scrambled eggs will be. You may need to lift the pan off the heat if the eggs are cooking too fast.
After about 3 to 4 minutes, the eggs will become just set and very creamy. Cook longer if you want firmer scrambled eggs.
Just before serving, add 1 tablespoon of milk (or if you like to live dangerously, pure cream), and season with a pinch of salt and pepper. DO NOT add the salt from the start as this makes for rubbery, tough egg whites.
Garnish with some snipped chives. Eat immediately.
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