Parsley and Onion Cheesy Scrambled Eggs


Crack, Whisk, Pour and Fold…

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There is a certain charm about simple everyday breakfast meals, especially when you have been eating out a lot. Thanks to our travels around North America we have been eating around the clock, all the food has been fantastic and on most occasions really rich.

There is such little time and so much eat, but nothing replaces the comfort and flavour of home cooked food. We were on the last leg of our trip and staying with our dear friends in the heart of Vancouver city. Seeing an open kitchen, I couldn’t help myself and one morning decided to make breakfast in bed for my husband. 

The key to make perfect scrambled eggs is the four steps rule – crack the eggs, whisk them well, pour them in the pan and fold them instead of constantly stirring. To glamourise the eggs you can add some everyday ingredients like onions, herbs available in your fridge and tasty cheese. 

Ingredients:  7    Cooking time: 10 minutes

Serves: 2

  • Four to six free range eggs (depending on size)
  • One medium sized onion finely chopped
  • 1.5 tablespoons of finely chopped parsley
  • 1/2 cup of grated tasty cheddar cheese
  • Two tablespoons of extra virgin olive oil
  • 1/2 teaspoon of chilli flakes
  • Salt to taste

In a bowl crack the eggs, whisk them well.  Now add the grated cheese, whisk the eggs again and keep aside.

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In a frying pan add the extra virgin olive oil and let it heat. Then add the onions, cook them on a medium heat for about five minutes until translucent. Now add the chopped parsley, chilli flakes and give the onion mix a good stir.

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Pour in the egg mixture and lower the flame. Gently fold in the eggs as opposed to stirring them to get the perfect scrambled. Cook the eggs for about five minutes, until soft and fluffy. 

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Serve with a side of toast or crusty bread. 

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