Mother’s Day Breakfast in Bed
– Sizzling Scrambled Eggs
This Mother’s Day we hope you are recognised as a SuperMummy and enjoy special times with your family. We also hope that you are brought breakfast in bed. Remember, to make this happen is as easy as –
1. Selecting your dream dish (choose from Cinnamon Toast, Pancakes or Scrambled Eggs);
2. Printing off the recipe and leaving it in a not-to-be-missed spot. You can also drop lots of hints, if you think that subtlety is over-rated.
3. Insisting on a lie-in well past your usual up-an-at-‘em morning routine.
Go on, just lie there …
To make perfect scrambled eggs, you need to cook the eggs very slowly. The best way to achieve this is to cook them in a bowl placed over a saucepan of simmering water. This method takes longer, but the result is worth the effort. (It’s probably also advisable that you don’t attempt this with the baby in the kitchen.)
You will need:
1 tablespoon cream
Salt and freshly ground pepper
10g (1/4 oz) butter
Gently whisk the eggs with the cream and a pinch of salt and freshly ground black pepper in a small heatproof mixing bowl.
Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Cook, turning the mixture occasionally with a large metal spoon, until the egg thickens. As the eggs thickens and begins to scramble, add the butter. Season to taste with more salt and freshly ground black pepper. Serve on hot, buttered toast.
Chopped chives are delicious folded into the mixture just before serving. Dress up scrambled eggs with some smoked salmon and a glass of bubbly on the side.
This recipe is from David Herbert’s Complete Perfect Recipes. Over 250 Recipes that Work Every Time (ISBN 978-1920989804).