Creamy Scrambled Eggs on Toast



20g butter
3 eggs
¼ cup double cream
Salt & Supreme Black Pepper to taste
2 slices of toast
Handful of rocket leaves/ arugula


Crack eggs into a bowl, add a double cream and pinch of salt, and whisk well. Melt butter in a non-stick frying pan over medium-low heat. When the butter begins to bubble, swirl the pan pour in the eggs and leave to cook for 30 seconds. Gently stir egg mixture from outer edges into the centre, until eggs form creamy curds. Remove from heat when the eggs are set, but still moist. Serve over sliced toast topped with rocket leaves. Season with fresh cracked black pepper.

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