Best Ever Scrambled Eggs
Servings: 2
Enjoy a quick and easy breakfast with fluffy scrambled eggs and tangy goat cheese, topped with fresh chives and a sprinkle of salt flakes for the perfect finish!
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Ingredients
- 1 loaf sourdough bread
- 6 free range eggs
- 1 glass jar Meridith goats cheese
- 50 g butter
- Extra virgin olive oil
- 1 bunch chives
- Sea salt flakes
Instructions
- Whisk your eggs with the feta until fluffy and the feta cheese has almost fully dissolved, leaving a few chunks.
- In a fry pan, add the butter and a drizzle of extra virgin olive oil, then the eggs
- You want the eggs to cook on a nice low and controlled heat, using a spatula to move the eggs around and allow to cook until fluffy and creamy, and almost set. Your eggs should not be dry
- Serve immediately on your toast and top with chives and salt flakes
Notes
The most simple recipe of them all. The key is to not overcook these eggs