Perfect Scrambled Eggs

Time: 10 minutes
Serves: 1 

Ingredients: 

3 large free range eggs
1/4 cup MADE BY COW full cream milk 
1 tablespoon of grass-fed butter

PRE MADE TO SERVE
Grilled tomatoes
Sautéed Greens (Kale or Spinach)
Slide of Sourdough Toast
Salt and Pepper to Season
Fresh Herbs to Garnish, chives or micro parsley

Method: 

Lightly whisk the eggs, milk and a pinch of salt together until the mixture is well combined, light and fluffy.

Heat a small non-stick frying pan over medium head for a minute or so, then add the butter and let it melt, being mindful you don’t let the butter brown.

Pour in your egg mixture and let it sit, without stirring, for 10 to 20 seconds or so. Then gently stir with a wooden spoon or spatula, lifting and gently folding it over from the bottom of the pan. Repeat gently until eggs are just starting to set. 


Remove from the heat before completely cooked as they keep cooking once removed from the pan.

Give them one final gentle stir before serving on top of your toast and breakfast accompaniments.