Savoury Scrambled Eggs

Name: Savoury Scrambled Eggs
Yield: Serves 3 to 4
Ingredients: 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.; 1 tablespoon finely chopped parsley and 1 tablespoon finely chopped chives, tarragon or chervil.; 8 oz (250 g) sliced button mushrooms, fried in butter, piled on the scrambled eggs and garnished with chopped parsley.; 4 oz (125 g) diced cooked ham.

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

4 oz (125 g) diced cooked ham.
8 oz (250

Starter
Savoury

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: