Scrambled Eggs

I have an egg for breakfast everyday (my cholesterol is good, promise), and I usually have it scrambled, as that’s the quickest way to cook it – I am always in a mad rush in the mornings.

My breakfast ritual is switching on the gas flames under a small cast iron skillet, putting in a dab of butter and waiting while it first slides across the pan as it melts and then slowly becomes a pale yellow froth of bubbles.  While it’s still bubbling, I add the egg (always free -range), which I’ve whisked up with a fork.  Then a quick scrape around as the egg sets (and I like my eggs cooked well, even slightly browned!)  Scoop the egg out onto a plate, top with some grated parmesan cheese, or gouda cheese, or a little worcestershire sauce, or sweet chilli sauce, and breakfast is served – yum!  Or at least – I think so.

If I have a little more time (no washing to shove in the machine before I dash out the door, or disasters to deal with, like pot-plants dug up by the puppies), I might fry some bacon or onion in the butter before I add the egg.  Sometimes I add chopped fresh parsley or crumbled feta to the whisked egg, before cooking as usual. All are delicious!

But come the weekends, when there is a little more time to cook, I get inventive with the scrambled eggs.  I like to add a little meat (finely chopped bacon, left-over sausage, left-over braai meat – steak or chops are both really good), some onion, some tomato, and something green, like celery, parsley or green pepper. That’s my ‘formula’ and you’ll have a plate of eggs that looks something like this for breakfast:

‘Luxury’ Scrambled Eggs (as pictured)

Feeds 4

1 Tbsp butter

1 small onion

1 small stalk of celery, with leaves

1/2 packet diced bacon

1 small tomato

4 eggs, very well beaten

salt & pepper to taste

  • Finely chop all the veggies, so that they will soften quickly when you cook them
  • Melt the butter in a frying pan
  • Add the onion and celery, and cook until softened and starting to brown
  • Add the bacon, and fry until cooked
  • Add the tomato, with it’s juices from the chopping board, and fry until nice and soft  –  this will make the delicious caramelised fried goodies into a ‘sauce’
  • Add the eggs, and keep scraping until the eggs are cooked to your taste
  • Enjoy!

If you are camping this makes a very tasty breakfast, cooked over gentle flames on the braai.

Toast some bread on the grid next the pan or bake some braai-broodjies, and eat while enjoying the view from your camp site!


16 responses to “Scrambled Eggs

  1. Leon Rousseau

    New to the website. Some really cool ideas!


  2. pinkpolkadotfood

    Your pics are very pretty!!


  3. I used to eat two eggs a day, but now usually save that for weekends – scrambled if I make it and omelet if Dave makes breakfast! How is the puppy? Have a great day xxx


  4. Your photos are beautiful! I don’t have the same love for eggs for breakfast, but these photos make me want to have scrambled eggs now!!! Have an awesome weekend!


  5. I am seriously considering getting myself a hen to run around my garden. Also love my daily eggy 🙂


  6. Very wise of you to have a sensible breakfast. We have free range hens and eat loads of eggs and neither of us have cholesterol problems. Doctors here say that it´s linked to the feed the battery hens eat…who knows, but we´re going to keep on eating them!


  7. I love scrambled eggs although I like mine soft and creamy, be they of the plain or luxury variety.
    Have a happy weekend.
    🙂 Mandy


  8. I should not read food blogs when hungry. 😉
    Those look good. I also like scrambled eggs well done. I think I must put a hint out to my son this weekend. He is the maker of scrambled eggs in the family.
    I kinda like the idea of having them somewhere out in the bush in the middle of nowhere. I want to go camping. Now!! Not fair…
    Have a great weekend Linda.


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