Best-ever scrambled eggs

These are not the traditional scrambled eggs you’d get in a restaurant, you could call it an omelette if you wanted to get technical about it but the technique for cooking the eggs is certainly more ‘scramble’ than ‘flip’.

You can mix this up to suit whatever you’ve got in the fridge too. This is my favourite mix at the moment because l have an abundance of sage in the veggie patch but, depending on the season, I’ve also used Parsley, Chives, Oregano, Thyme and Basil. I’ve also substituted the goats cheese for Gouda, Pecorino or a smoky Dutch cheddar and, of course, ham with bacon, turkey and even some finely minced chorizo sausage. You could also add some salsa or a herby tomato pasta sauce to make a very non-traditional huevos rancheros or even some basil pesto for green eggs and ham.

Whatever you fancy you can’t really go wrong, just remember to scramble the eggs slooooowly so they remain moist and fluffy.

There are so many different versions of scrambled eggs and to many perfecting the ‘scramble’ is somewhat of an art form. If you’re not sure how to go about getting the scramble just right, have a look at Delia’s method and see how you go. I prefer my eggs a little on the drier side which is one of the reasons I really enjoy making my own. One final point, the fresher the eggs the better and, if you can get it, a hearty and healthy rye sourdough is the perfect accompaniment.

Serves: 1

INGREDIENTS:

2 large, free-range eggs

1 tablespoon of milk

2-3 slices of free range ham, finely chopped

5-6 fresh sage leaves, finely chopped

25g goats feta

butter

salt & pepper

2 slices of wholemeal bread

Combine and eggs and milk in a medium sized bowl, whisk well. Season with salt and pepper and add goats cheese.

Melt a small amount of butter in a frying pan and fry sage leaves for 2 minutes, until fragrant. Add ham and fry lightly for another couple of minutes.

While the ham is frying put the bread in the toaster.

Add eggs to the frying pan and turn heat down to low. Gently scramble the eggs, scraping in the sides and folding the centre over and over until it starts to firm up.

By now the toast should be ready, take the eggs off the heat and butter your bread. Go back to your eggs and give the mix a final stir through until they are cooked the way you like them.

Serve up and eat as soon as possible!

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