I love having brunch at home. But we have very little opportunity tho. So, weekend brunches might end up in a cafe or local hawker fare or something. Not all cafes make good scrambled eggs.
I make mine really simple. I get a store-bought brioche, slice it thickly, apply a layer of good french butter and give it a grill.
This Le Creuset Cast Iron Square Skillet Grill (20cm) Classic (Flame) is a gift from Alan. I'm lovin' it every single time when I'm using it. It fits 4 slices of thick brioche nicely. Of course, you could use some good store-bought sourdough, slice it generously and pop it into the toaster.
Meanwhile, in another cast iron skillet, I'm roasting my button mushrooms and tomatoes with vine on. Just a drizzle of olive oil, season with salt and pepper. Just let the mushrooms and tomatoes sit in the pan on medium low heat and it will cook well on its own.
Fresh large eggs, Creme Fraichè, chopped chives, butter, salt and pepper. That's all you need.
This recipe serves 2 greedy adults. This will make you feel full for hours.
Ingredients for the scrambled eggs
- 6 Large Eggs
- 1 knob of butter, cold and cubed (around 25g)
- 1 tablespoon Creme Fraichè
- 2 tsp Chopped Chives
- Fresh ground pepper to taste
- Sea Salt to taste
Something to go along with the scrambled eggs, you will need :
a good slice of Brioche or Sourdough,
Tomatoes preferably with vine on,
some button mushrooms or portobello
I've got a handful of salad
and any other stuffs that you think it will make your brunch looked sexier.
- Medium low heat fire, break eggs into a non-stick pan. Use spatula to whip in quick motion to break the yolks. Don't season it now, otherwise the egg will starts to turn watery.
- Add the cubed butter into the pan, continue to whip in quick motion to induce air into the egg to achieve fluffier eggs.
- Still on medium low heat, continue to stir and whip until the eggs start to cook. Remove from heat, continue stirring the eggs for about 20 seconds, and return to heat again. Continue this motion until the eggs clumps, but soft.
- Remove from heat and add in Creme Fraichè. Return to heat, stirring in Creme Fraichè.
- Season with freshly ground black pepper, gently salt it, and garnish with a sprinkling of chopped chives. Give it a stir to combine everything and serve with toast.
It's important to add butter right at the beginning because it will give the scrambled eggs a very nice velvety finish. The general rule of cooking a successful scrambled eggs is take it off the heat, go back to the heat, take it off the heat, go back to the heat, and it repeats. And treat it like a risotto. You can't stop stirring.
Always use a non-stick pan with a wooden spatula or a good silicone spatula designed to withstand heat for best results and easy cleaning. But of course, you could use ordinary stainless steel saucepot.
The eggs should have the texture of soft curds. It's best not to cook for more than 3 portions in one go as you will overcrowd the pan and the eggs wont cook as good. For larger numbers, cook in two pans rather than one.
Wake up your loved ones with this amazing scrambled eggs on toast. It's easy and absolutely delicious!