English Scrambled Eggs
English Scrambled Eggs
English Scrambled Eggs
A Great British classic! Soft and fluffy scrambled eggs, Great British Cheddar and Worcestershire sauce with fresh asparagus.... what a lovely way to start your morning!
100 g asparagus
1 tbsp vegetable oil
50 g cheddar cheese
6 large eggs
40 g unsalted butter
40 ml double cream
2 slices sourdough bread
1 dash Worcestershire sauce
  1. Place a griddle pan over high heat. Chop off the tail of the asparagus, then toss them with the oil and some salt in a mixing bowl. When the griddle pan is smoking, carefully place in your asparagus and cook them for 3-4 minutes, turning occasionally, to cook through and char nicely. Remove from the pan and reserve on the side when they're done.
  2. Use the Fine Grating Disc of a Compact Food Processor to grate the Cheddar, then keep it to one side until needed.
  3. Crack your eggs into a medium saucepan and add in the butter, cream and season well with black pepper. Place the pan on a medium heat, stirring occasionally, and remove from the heat every so often to regulate the temperature. Keep repeating, stirring constantly, until you have a soft custardy texture. Take the pan off the heat and chuck in the cheese, still stirring, to melt it into the eggs.
  4. Toast the bread and plate ahlf of the eggs on top of each slice of toast. Top with the asparagus and some spare grated cheese. Season the eggs with a dash of Worcestershire sauce. Serves 2