There is a bit of an art to scrambled eggs. I love eggs. I believe they really are one of natures perfect foods. If you have eggs, you can always make something. Really good scrambled eggs should be very soft and well flavoured. Never use milk for making scrambled eggs as the liquid seems to separate when it starts to cook.
Breakfast is great any time of the day and when it comes to Christmas it’s also a great way to use some of the Christmas ham. Also a terrific morning after the night before, if you need a pick up.
This is how I do it.
2 brown onions peeled and sliced
250g chopped ham
1 tablespoon chopped parsley
4 free range eggs
2 tablespoons water
6 spring onion tops finely sliced
100g of swiss cheese
salt and pepper to taste
rye or sourdough toast to serve
In a medium fry pan put the butter, sliced onions and ham. Sauté gently until onions are soft and translucent. Add the parsley and cook for 2 minutes more. Break the eggs into a bowl, add the water and beat with a fork. Add the spring onions to the egg mixture.
Put the toast on to cook.
Add the eggs to to the pan,, then the cheese on top, reduce the heat and let the eggs gently set. When the eggs begin to set ,move them very gently in the pan. Do not over mix. once the eggs are almost cooked turn off the heat. The eggs should be slightly wet and beautifully soft.