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)
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
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!