|1 to taste||Salt & freshly ground pepper|
|2 tsp||Fresh parsley|
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- Break eggs into a bowl, add cream and beat lightly to combine. Season with salt and pepper.
- Heat a nonstick pan, add butter to melt, then pour in the egg mixture and cook over a medium heat.
- As the egg sets around the edges, draw the set mixture into the centre of the pan with a wooden spoon. Repeat until all the egg mixture is just set but still moist.
- Serve with toast or toasted crumpets. Scatter with parsley, if desired.
Tip:Cream makes scrambled eggs richer, but you can substitute milk or even trim milk for a more low-fat version, if preferred.
Tip:The trick is not to overcook the scrambled egg mixture or it will be dry and crumbly. Remove mixture from the pan while still a little runny, as eggs will continue to cook and set for a few moments once taken off the heat.
Tip:This recipe can be multiplied to serve more people.