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Scrambled Eggs

Make the most of eggs with a simple quick breakfast.




2 servings

Prep Time:

Cook Time:

1 Minute

10 Minutes


  • 4 eggs

  • a small knob of butter

  • salt and black pepper


  1. Crack the eggs into a bowl or jug and whisk thoroughly with a fork until you have a liquid consistency and the yolk and white of the egg are well combined. Season with a little salt and as much black pepper as you like.

  2. Heat the butter in a pan on low heat until the butter has melted and is a little frothy - if it is bubbling a lot then reduce the heat.

  3. Pour the eggs into the pan and pull a spatula through the egg mixture allowing the egg to cook gently and solidify.

  4. Once the egg is not runny anymore but it still a little glossy turn off the heat and allow the egg to finish cooking in the heat of the pan.

  5. Serve on wholemeal toast.

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