Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper… whenever you fancy, really! Their fluffy, creamy texture should mean they’re a big hit with everyone, no matter how young or old.
- 2 tbsp Dairygold
- 4 eggs
- 1/4 cup milk
- Salt and pepper
Crack the eggs into a bowl and add the milk and seasoning.
Blend it all together while you heat the Dairygold in a non-stick saucepan over medium heat.
Pour in the egg mixture and keep an eye on it, spatula at the ready.
As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft curds form.
Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you’ll only make them tough.
Once they’re cooked, remove from the heat and serve immediately if not sooner! The longer you leave them in the pan, even if the heat is off, the more they’ll continue to cook.
Serving suggestions? Where do we start! Here are just a few options:
A little chopped chives or basil really opens out their flavour.
They’re lovely with smoked salmon or sliced ham.
They make a perfect component of a fry-up.
They go great with cooked mushrooms, cherry tomatoes or spinach.
And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.