Luxury Scrambled Eggs

Droopy Drawers, By Lucy Lastic's Note:

I LOVE these scrambled eggs; this is the only way I'll make them. So rich and creamy, perfect served with bacon for a cold day's brunch. This recipe is from a box set I got years ago called 1001 Recipes for Pan or Wok.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 1 garlic clove
• 4 large eggs
• salt and black pepper
• 1 pinch of grated fresh nutmeg (If you can't get fresh nutmeg a pinch of ground nutmeg will do fine)
• 15 g butter
• 3 tablespoons cream
• 2 tablespoons chopped fresh flat leaf parsley

Directions:

1. Peel and crush garlic. Break the eggs into a large bowl, whisk until light and frothy. Season well with salt and pepper. Stir in the nutmeg.
2. Melt the butter over a low heat in a small heavy saucepan. Add the garlic and cook gently for about 1 minute, or until softened but not browned.
3. Add the eggs to the pan, stir rapidly with a fork for 3 - 4 minutes or until almost scrambled.
4. Stir in the cream and parsley. Remove from heat and continue to stir until eggs are just set. Allow to stand for about 1 minute,
5. Serve on toast if desired.
6. Enjoy.

Reviews

[Rainette]

This was so creamy and perfect! I used a big pinch of garlic powder as I didnt have any fresh garlic left. Great recipe!

[JustJanS]

The addition of the garlic at the start and the cream and parsley to FINISH the dish took scrambled egg to another level. I was careful to just use a small garlic clove as I didn't want to spoil the subtlty of the dish. Excellent thank you.

[CulinaryExplorer]

These were very good! They were very creamy, which is quite different from the more firm scrambled eggs I am used to and the nutmeg really sets them apart. I cut the recipe in half for just me, and tried to remember the conversions to US from Australian but I think I may have added a bit more butter than it called for lol. I also eyeballed the garlic and parsely so may have ended up with more than it stated in recipe as well.