Perfectly scrambled cheesy eggs


There are few things as nice as lazing around over the weekend and actually having time to make and eat breakfast. Weekend breakfast is the one meal that I really try to concentrate on the carbs present, because we cheat throughout the week with quick muesli or rusks on the run. Also not being the greatest fan of bread, I generally try to serve my breakfast without having to rely on filling up on bread.  Here is a recipe for perfectly scrambled, herby cheesy eggs that can be served on rye, or with fresh tomatoes and some cold meats or other veggies if preferred. This serves 2

3 fresh eggs

1/2 cup of milk

salt and pepper to taste

1 tablespoon butter

1 spring onion

3-4 leaves fresh basil

2 tablespoon fresh, chopped parsley

1/2 cup grated Gouda or cheddar

1 tablespoon grated Gruyère or parmesan (optional)

Melt the butter in a pan over moderate heat.  In the meantime, whisk your eggs, milk, salt and pepper and parsley together together.  Chop you spring onion and fry for 2 minutes in the pan, then add you egg mixture. Cover the pan with a lid. Let it cook through and solidify like an omelette, and add your chopped basil and cheese. Now try to flip over as much of the egg as possible (again like an omelette) to cover the cheese, close the lid and give another 2-3 minutes. remove the lid, mix through with a spatula and serve! I topped mine with parmesan and freshly chopped chives.

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