Breakfast Ideas and Recipes

Scrambled Eggs-1

4 eggs
4 tbsp single cream
salt
white pepper
butter
2 slices white bread
2 tsp chopped chives
2 tsp chopped parsley.

Break the eggs into a bowl, add the cream and salt and pepper to taste. Whisk with a fork until mixed.

Melt about 1 ounce (28g) of butter in a small saucepan. Add the egg mixture and cook gently, stirring constantly, until the eggs begin to set, but are not fully set. Use a low light or lift the pan occasionally.

At the same time, toast the bread lightly and spread with lots of butter. While the eggs are setting but still creamy, stir in the chives and parsley. Pile onto the toast and serve immediately.

Serves 2.
Carbohydrate: 13 grams