Scrambled eggs

Get cracking on breakfast.

  • 10 mins cooking
  • Serves 1
  • Print
Scrambled eggs may be the ultimate in simple, comfort food at breakfast, they'll also keep you going until lunchtime.
Looking for more breakfast ideas?


Scrambled eggs
  • 2 eggs
  • 1/3 cup cream
  • 2 tablespoon chives, finely chopped
  • pinch of salt
  • 10 gram butter


Scrambled eggs
  • 1
    In a bowl, whisk together eggs, cream, chives and salt.
  • 2
    Melt butter in a non-stick frying pan over high heat, taking care not to burn the butter. Pour in egg mixture and cook for 20 seconds or until gently set around the edge.
  • 3
    Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them. Leave to cook for 20 seconds longer and repeat the folding process.
  • 4
    When the eggs are just set, turn out onto a plate and serve with slices of toast, if desired.

More From Women's Weekly Food