Savoury Scrambled Eggs Recipes

SAVORY SCRAMBLED EGGS RECIPE

Steps:

• Melt margarine in large skillet on low heat. Meanwhile, beat eggs, milk and seasonings with wire whisk until well blended. Add to skillet.
• Cook until eggs begin to set, stirring occasionally.
• Add cream cheese; continue cooking until cream cheese is melted and egg mixture is completely set, stirring occasionally. Serve with toast slices, if desired.

SIMPLE SAVORY SCRAMBLED EGG

Steps:

• In a large saucepan heat the butter and olive oil and saute the finely chopped mushroom and onion for a few minutes. Add the nutmeg and mix.
• Add the peppers and saute with the mushrooms and onions for another 4 minutes. Season with salt and black pepper.
• Add the eggs, and cook the scramble through using a wooden spoon to mix while cooking.
• Remove from heat, dish up and season with fresh thyme and generous amounts of Parmesan. Serve with crusty bread.

SAVORY SCRAMBLED EGGS

Steps:

• 1. Melt butter in 10 inch broiler pan.
• 2. Combine eggs, milk, seasonings; pour into pan.
• 3. Cook over low heat; stirring constantly until eggs begin to thicken.
• 4. Add cream cheese cut in squares.
• 5. Continue cooking, stirring until cheese is blended and eggs are firm but moist.

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS

Steps:

• Remove the crusts, if you wish and toast the slices of bread.
• Spread with butter and Gentleman's Relish.
• Cut each slice in half.
• Melt a small piece of butter in a saucepan.
• Put the milk, eggs and a pinch of cayenne pepper into a bowl and whisk well.
• Pour this onto the butter in the pan and stir over a low heat until it begins to thicken.
• Remove from heat and keep stirring, then add the capers.
• The mixture will become creamy.
• Place the toast onto two plates and divide the mixture between them.
• Cut the anchovies into thin strips and decorate the toasts by making a criss-cross pattern with them.

SAVOURY SCRAMBLED EGGS

Steps:

• In a large frypan over medium heat, saute onion and bacon until soft.
• Add tomato and mushrooms, and cook, stirring a further 2 minutes.
• Add herbs and stir through.
• crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
• Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking.
• Serve with hot buttered toast.