Rose Elliot’s Easy Scrambled Eggs
"So easy, so creamy, so soothing! I serve mine with tomatoes on the vine, sprinkled with olive oil and baked in the oven"
Ingredients
- butter
- 2-3 free-range eggs per person
- salt and pepper to taste
- a glug of cream (optional)
- chopped fresh herbs (optional)
- finely grated vegetarian cheese (optional)
- toasting bread, baguette or ciabatta and chives to serve
Method
- 1
Beat the eggs together in a bowl. Season with salt and pepper.
- 2
Melt a knob of butter in a pan, pour in the beaten eggs, and stir over a gentle heat until just set. You could add some cream, chopped herbs or finely grated cheese to ring the changes!
- 3
Serve on hot buttered toast, crusty baguette or ciabatta bread, and garnish with a couple of chives.
Rose Elliot’s Easy Scrambled Eggs was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- butter
- 2-3 free-range eggs per person
- salt and pepper to taste
- a glug of cream (optional)
- chopped fresh herbs (optional)
- finely grated vegetarian cheese (optional)
- toasting bread, baguette or ciabatta and chives to serve
- 1
Beat the eggs together in a bowl. Season with salt and pepper.
- 2
Melt a knob of butter in a pan, pour in the beaten eggs, and stir over a gentle heat until just set. You could add some cream, chopped herbs or finely grated cheese to ring the changes!
- 3
Serve on hot buttered toast, crusty baguette or ciabatta bread, and garnish with a couple of chives.
"So easy, so creamy, so soothing! I serve mine with tomatoes on the vine, sprinkled with olive oil and baked in the oven"
Rose Elliot’s Easy Scrambled Eggs was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
