Perfect Scrambled Eggs

• 2 eggs per person
• Small knob of butter
• Pinch of salt
• Cracked black pepper or a dash of hot sauce
• Sourdough toast (optional)

1. If you’re having toast, pop it in the toaster now—it takes longer than the eggs.
2. Heat a non-stick pan over medium-high heat.
3. Add the butter and let it melt until lightly sizzling.
4. Crack your eggs into a bowl (2 per person), add salt and pepper (or hot sauce), and whisk well.
5. Pour the eggs into the pan. Wait about 30 seconds until the edges just start to set.
6. Use a non-stick spatula to gently scrape the eggs from the bottom in slow, sweeping motions.
7. Repeat every 10–15 seconds until the eggs are softly set to your liking.
8. Serve immediately—on toast, in a bowl, or as-is.

Scrambled eggs are such a quick and adaptable meal that you can serve them with most things: 

Grains: Serve with buttered Sourdough toast or some delicious garlic butter beans.

Veg: Choose any of your favourte veg as a side. We particularly like Air fryer greens like parmesan broccoli, quick salad, or hot roasted tomatoes

Flavour Bombs: Stir in any of your favourite flavour bombs. We like hot sauce, pesto, crispy chilli oil, grated parmesan or gochujang.

Extra Protein: Double up on your proteins by serving with smoked salmon, melted cheese, bacon, black pudding or sausages.

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• Use a non-stick pan and silicone spatula for easy clean-up.
• Cracking eggs straight into a bowl first avoids bits of shell and lets you season evenly.
• Toast first—seriously, eggs cook faster than you think.
• Make it your own: stir through pesto, sprinkle cheese, or drizzle with hot sauce at the end.