Silky Scrambled Eggs, you’ll never want to eat them any other way again

Starting the day on the right foot has something to do with what you have breakfast, or at least that is what I believe. This is why I love to make a protein fuelled breakfast with eggs. I occasionally mix it up but mostly I love these silky scrambled eggs. They are rich, filling and just plain delectable.

With so many versions of scrambled eggs it is hard to believe which version claiming to be the best is actually worth its salt. Which is why I won’t claim that these are the best, I’ll just say that if you are looking for an excellent recipe then this silky scrambled eggs recipe is the one to try.

Pin

Print

Scrambled Eggs

0 from 0 votes

Recipe by Steve Mullon Course: Food, Recipes

Prep time

30

minutes

Cooking time

40

minutes

Total timeminutes

Mmm silky scrambled eggs, because no breakfast is complete without it.

Ingredients

• 3 Large Eggs

• 1/2 Onion

• 1 tbsp peanut oil (Can be substituted with any heat resistant oil)

• 1/2 Avocado

• 1/4 tsp Smoked Paprika

• Pinch Chilli Flakes (Optional)

• 2 Slices of your favourite bread

• 1/3 Cup Cream

• Salt and Pepper to taste

Method

• Dice the onion and, in a medium sized frying, cook on a medium-high heat for 8-10 minutes in the peanut oil. Stir regularly to avoid sticking and remove into a bowl when brown.
• Whilst the onion is cooking add the eggs, cream, paprika into a bowl, season with salt and pepper and mix well until smooth.
• Scoop the avo half into another bowl and mash it with a fork until smooth then season lightly with salt and pepper.
• When the onions are done and out of the pan, reduce the heat to low-medium. Add egg mixture to the pan and stir continuously using a spatula. Make sure not to let any egg cook onto the bottom of the pan. If there is any sizzling then reduce the temperature further.
• Start toasting the bread and spread the avocado over the toast when it is ready. Set aside near the stove.
• If the egg close to the bottom of the pan gets “dry” then stir faster and/or reduce heat.
• Cook the eggs until they start to hold their shape and are no longer a liquid, making sure to flatten any chunks of egg that form. Add the onions back into the pan and mix into the eggs.
• Remove the eggs from the heat just before they appear to be cooked as the residual heat will complete the cooking process. Mixing in a small knob of cold butter at this time will halt the cooking process and add extra silkiness to the dish.
• Dish the eggs onto the avocado and garnish with fresh basil or Chimichurri.

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more delectable dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.