Scrambled eggs are the ultimate comfort food and eggs also happen to be one of the most nutritious foods we can eat; win win!! Scrambled eggs should be soft and creamy as opposed to hard and rubbery and cardboard'esqe. The key to good scrambled eggs is in the cooking method. I favour the English method, cooked very slowly over a low heat in a pan, scrapping the end of the pan as the cooked eggs form into very soft curds. Remove the eggs from the heat before they are fully cooked and allow them to cook a little more in the hot pan. I'm always wary of ordering scrambled eggs when eating out as very often they are over-cooked or even worse, microwaved. If you aren't familiar with an eatery's scrambling policy, I find it's a safer bet to opt for poached or fried eggs when out and reserve scrambled eggs for when you can make them at home yourself.

Scrambled eggs on their own are pretty perfect and very often the simplest things are also the nicest. But sometimes we want to add a little something extra when we are feeling adventurous in the kitchen and the possibilities for delicious 'add-ons' to scrambled eggs are many.

Start with fresh eggs; organic free range if possible. You will taste the difference. Today I cooked my eggs with cream cheese, cherry tomatoes and served them with fresh coriander on grilled sourdough bread for the ultimate scrambled eggs on toast. But you can mix up the toppings; capers, feta cheese, avocado, spring onion and baby spinach all make great 'add-ons' too. I'm a big fan of real sourdough bread and there is just no comparison between it and a sliced pan in my mind. Sourdough bread is more expensive than sliced pan, so I don't tend to buy slice pan and instead treat myself to a sourdough loaf on occasion and really enjoy it.


5 medium size eggs

1 tsp butter

3 tsp cream cheese

4 cherry tomatoes, quartered

small handful of fresh herbs (coriander, parsley, thyme or chives are ideal)

Sea salt and black pepper

Sourdough bread

Drizzle extra virgin olive oil


Lightly toast the sourdough bread under a grill and drizzle with a little extra virgin olive oil.

Add the eggs to a bowl and whisk well. Season with sea salt and freshly ground black pepper.

Heat a pan over a low heat and add the butter. Allow the butter to melt and then add the scrambled eggs and cook over a very low heat. Scrape the bottom of the pan as the egg begins to cook and form into soft curds.

Add the cream cheese and chopped tomatoes once the eggs begins to form into curds and continue to gently scrape the eggs from the bottom of the pan every couple of seconds. Before the eggs are fully cooked remove the pan from the heat and set to one side to allow the eggs to finish cooking.

Place the toasted sourdough in the middle of a plate. Spoon the eggs over the bread and sprinkle the fresh herbs on top. Serve immediately.

Serves 2.

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