Breakfast Eggs Three Ways

Serves: 2  |  Prep: 5mins  |  Cook: Varies

Ingredients for Breakfast Eggs Three Ways:

SCRAMBLED:

• 4 whole eggs, room temperature
• 30ml milk
• pinch salt & pepper
• 1 tablespoon butter
• 1/2 cup *optional grated cheese

POACHED:

• 4 whole eggs, room temperature
• 1 teaspoon vinegar 

OMLETTE:

• 4 whole eggs, room temperature
• 1 tablespoon cream
• 1 tablespoon butter
• 1/2 cup grated cheese
• 1-2 assorted fillings: eg mushrooms, baby spinach, diced tomato, diced ham, smoked salmon, fresh herbs (tarragon, parsley, dill)

Directions for Breakfast Eggs Three Ways:

SCRAMBLED:

step one: whisk eggs, milk, salt and pepper in small bowl until just frothy.
step two: melt butter in a medium size frypan at medium heat.
step three: gently pour egg mixture into frypan.
step four: leave 1-2 minutes then gently fold cooked edges into the middle with a spatula. (optional grated cheese added now)
step five: repeat step four until eggs are cooked.
step six: serve with sourdough toast, and optional tomato, avocado or fresh herbs

POACHED:

step one: bring a small pot of water to the boil, then lower heat until gently bubbling.
step two: crack one egg at a time into a fine mesh sieve, straining out thinnest part of the eggwhite.
step three: tip egg into a small ramekin
step four: add vinegar to simmering water and stir with a fork to create a gentle whirlpool
step five: gently pour egg into pan and cook 2-4 minutes, depending on how soft you prefer the yolk
step six: repeat process for each egg, then serve with fresh toast.

OMLETTE:

step one: whisk eggs and cream with a fork in small bowl.
step two: melt butter in a medium frypan at medium heat.
step three: gently pour egg mixture into frypan.
step four: leave 1-2 minutes then gently fold edges into the middle with a spatula.
step five: add cheese and 1-2 fillings.
step six: slide spatula under and gently fold in half.
step seven: cook further 2-3 minutes then serve immediately