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
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