Scrambled Eggs Recipe
Scrambled Eggs Recipe with Eggs, Butter, Toast, Salt & Pepper.
INGREDIENTS
4 slices of Buttered Toast
2oz (50g) Butter
8 Eggs
Salt & Pepper
METHOD
Prepare the Toast and keep it warm. Break the Eggs into a bowl, season with the Salt & Pepper and beat them lightly. Heat the Butter in a non stick pan just enough for it to melt. Pour in the Eggs and over a gentle heat stir and scrape the pan as they begin to set. When the mixture is thick, creamy and lumpy, remove from the heat. Divide the Eggs on the slices of Toast and lightly season with some Pepper. Serve immediately.
Serves 4.
Based on the Traditional Porridge Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).