Posh Scrambled Eggs

Eggs are possibly the most consumed breakfast item making it a challenge to come up with new ways to enjoy them. My favourite way to enjoy eggs are scrambled – creamy, fluffy and soft!

Recently, I posted my Roasted Garlic Oil recipe. With some of the roasted garlic left, I thought of sprucing up the usual scrambled eggs. This recipe is easily multiplied making it perfect for unexpected guests for a weekend brunch.

• Servings: 2
• Difficulty: Easy
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Ingredients:

• 4 eggs
• 2 splashes milk/cream
• 3 tsp roasted garlic oil
• 2-3 roasted garlic cloves
• salt & freshly ground pepper to taste
• 2 tbsp grated parmesan
• 6 grape tomatoes, halved
• 1 tsp dried basil
• 1 bunch of baby arugula
• thick sliced bread to serve

Directions:

1. In a bow, mash the garlic cloves using a fork. Add the eggs and milk and whisk till combined.
2. In a small sauce pan, add the 1 tsp garlic oil and dried basil. Add the grape tomatoes and cook for 1-2 minutes till soft and blistered. Set aside.
3. In a medium sized skillet over low heat, pour the beaten eggs. Using a wooden spoon continuously stir so the eggs don’t over cook.
4. Once cooked through, remove from heat. Arrange the tomatoes, arugula and toast on the skillet and drizzle some roasted garlic oil over. Serve with thick slices of toast.

Tip: The key to perfect scrambled eggs is to cook them gently on low heat and slowly. Stir continuously with a wooden spoon.