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!

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16 responses to “Scrambled Eggs

  1. Leon Rousseau

    New to the website. Some really cool ideas!

    Like

  2. pinkpolkadotfood

    Your pics are very pretty!!

    Like

  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

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  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!

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

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  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!

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  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

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  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.

    Like

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