Savoury Scrambled Eggs

Preparation info

  • Difficulty

    Easy

  • Serves

    3 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 4 oz (125 g) diced cooked ham.
  • 8 oz (250 g) sliced button mushrooms, fried in butter, piled on the scrambled eggs and garnished with chopped parsley.
  • 1 tablespoon finely chopped parsley and 1 tablespoon finely chopped chives, tarragon or chervil.
  • 12 oz (350 g) tomatoes, skinned, de-seeded, chopped and fried in 1 oz (25 g) of butter with 1 oz (25 g) of finely chopped onions until all the moisture has evaporated, piled on top of the scrambled eggs.

Method

Plain scrambled eggs can be transformed into a light luncheon dish or dinner savoury, served on hot buttered toast. Vary the basic scrambled egg mixture of 12 eggs, which serves 3 to 4, by adding any of the following: