One of the most basic and easy things you can make for breakfast is scrambled eggs! This simple dish is a must know for everyone out there. Weather you’re a seasoned chef or someone who doesn’t know their baked from grilled, this is something that anyone can manage to do well with minimum equipment and effort!
What you need:
- For the Eggs
- 2/3 Large Free Range Egg’s
- Oregano (Optional)
- Turmeric (Optional)
- For The Rest Of Breakfast
- Sausages (I recommend Hodgins Flavoured Jumbo Sausages)
- Some Cherry tomatoes
- A Kettle On the boil with your tea of choice
Once you’ve got everything you need,its time to get cooking!
- The first thing to do is to get your pan’s heating up! I use a non stick pan for my sausages and a normal pot for the eggs. Stick the pan on a high heat and the pot on a medium/high.
- Time to get out ingredients ready! Start with your tomatoes and cut them up nice and small. I like cutting mine up into quarters but if you like them a bit bigger or smaller, that’s fine too!
- Once you have those ready, get your sausages out and slice them down the middle and fold them out. Doing this allows us to cook them on the inside surface as well as the outer skin. Cooking on the meat in the middle directly will give them a nice crispy coating!
- Crack your eggs into a bowl and add just a drop of milk. Really, you can do without this step if you want but the milk will help in making the eggs just a little creamier. If you’d like, you could sub the milk for yogurt or cream either.
Note: Don’t add your seasoning yet. No salt, pepper or herbs. Adding them now will actually break down the eggs ever so slightly, causing the finished goods to ‘leak’ water a bit. I’m sure you’ve all had scrambled eggs which seem to be sitting on a pool of water on the plate. Not adding seasoning till the end will stop this from happening.
- Now that our ingredients are good to go and our pots are nice and hot, let’s get cooking. Add your sausages meat (as opposed to skin) side down and just leave them to cook there. If they start to sizzle too much, turn the heat down ever so slightly.
- Next remove the pot for our eggs from the heat and add the eggs, stirring immediately. We remove the pot from the heat because we don’t want to overheat the eggs too much. The base of the pot has enough heat in it for now to get us started. Keep mixing the eggs for the duration of cooking. Keep scraping the bottom and sides to reduce sticking!
- After a minute or two, replace the pot on the heat for about 20/30 seconds to top up the heat of the base of the pan. Keep stirring and moving the pan on and off the heat in this manner until the eggs start to solidify from liquid! Once this happens, reduce the frequency and time spent on the heat, we don’t want to overcook our eggs!
- Keep an eye on your sausages and after about 5 minutes flip them over to cook the other side.
- Once your eggs are about 90-95% cooked remove them from the heat completely and keep stirring until they reach the level of cooked that you prefer. Some like them more gooey, some like them completely solid. For me, i like them mid way.
- Once done, add a pinch of salt, pepper, oregano and turmeric. Fold it all together and immediately serve to a plate. Don’t leave them in the pan as this will result in overcooking!
- Your sausages should be done now also so transfer them too to your plate.
- The pan will have a bit of grease that came from the sausages sitting in it. Add your tomatoes to this bringing it to a high heat and adding a dash of olive oil and some salt/pepper.
- Heat them like this until they are sizzling hot.
When complete, serve to your plate, sit down with your tea and enjoy!
Overall this is so easy to make and tastes great, especially if you add the turmeric. Definitely something that everyone can handle, regardless of your level of cooking still!