There is nothing more satisfying when it comes to brunch than perfectly cooked, quick and simple, scrambelled eggs. Make our simple eggs on toast extra special by serving with vibrantly coloured beetroot-cured salmon and peppery watercress.
Main INGREDIENTS
- Eggs
Ingredients
Method
Ingredients
- 2 large free-range eggs
- 10g butter, plus more for serving
- Sea salt and cracked black pepper
- 2 slices sourdough bread
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Method
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1First, crack the eggs into a bowl and gently whisk. Place the saucepan over a medium to low heat and melt the butter.
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2Pour in the whisked eggs, add a generous pinch of salt and pepper and stir slowly and gently with a silicone spatula. Ensure the egg doesn’t stick to the bottom of the saucepan, but do not move the eggs too vigorously.
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3Take your eggs off the heat when they are still just slightly runny - they will continue to cook in the saucepan’s residual heat. Toast and butter the bread.
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4Serve the eggs on top of the buttered toast - we recommend serving with our beetroot-cured salmon and watercress for an extra special breakfast.
• The Le Creuset Signature Cast Iron Saucepans are very good at retaining heat so ensure the hob is on a low to medium heat. If the eggs are cooking too quickly, simply remove from direct heat and continue to cook the eggs in the saucepan’s residual heat.
• For a fresh twist, add chopped parsley or chives to your eggs. You can even replace the butter with smoked oil for a smokey flavour that pairs perfectly with grilled bacon
