Chilli Scrambled Eggs with Sourdough

January 17, 2015


Serves 6

  • 10 g dried Chilli Flakes

  • 20 g butter

  • 12 large free-range eggs, lightly beaten and seasoned

  • 1 small handful of Fresh grated parmesan, plus a little extra to serve if required

  • 12 slices sourdough bread, for toasting

  • 6 slices of Parma Ham




1) Heat a large nonstick frying pan and melt half the butter. Once it's stopped sizzling, add the beaten eggs to the pan and lower the heat. Cook the mixture slowly, stirring occasionally, Do not over stir, for 8-10 minutes. When it's almost cooked, but still creamy, remove from the heat and mix in the chilli flakes, the rest of the butter and the handful of cheese. Mix lightly and seasoning as required.


2) Griddle or toast the slices of sourdough, lightly drizzle olive oil onto the bread. Place the scrambled eggs on to the plate and add the Parma Ham. Grate with fresh parmesan and serve and enjoy.



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