Whether it's for breakfast, lunch or a light supper, scrambled eggs are always a pleasure. Try serving on a generously buttered English muffin with some crisp bacon.
Preparation time: 1 minute
Cooking time: 15 minutes
Attachment : Flexi Beater
- Attach the Flexi Beater, set the temperature to 110°C and the speed to stirring 3. Add the butter to the bowl and heat until the butter stops making a bubbling noise.
- Add the eggs, salt and cream, reduce the temperature to 80°C and increase the speed to stirring1 for 2 minutes. Reduce the speed to stirring 2 for 15 minutes or until the eggs arecooked, but still a little bit wobbly. Add seasoning if necessary.
Add 1 tsp of grained Dijon mustard and 25g of grated Gruyère cheese to the eggs. Then add 6 chopped tarragon leaves and a pinch of chopped parsley, chervil and chives to the eggs just a minute before they finish cooking. Serve on fresh butter croutons or sliced toast.
This recipe uses the scrambled egg as a filling for jacket potatoes. Take freshly baked potatoes, cut them in half, scoop out the flesh and put in the bowl with 25g butter.
Attach the Flexi Beater on speed 3 for 2 minutes until smooth. Make scrambled eggs as above, but add 25g cooked crayfish tails towards the end. Pipe a thin layer of potato back into the potato skins and then top with the crayfish scrambled egg.
Chilli, Tomato and Olive
Chop 50g of onion, 2 cloves of garlic, 3 deseeded and peeled tomatoes, 1 deseeded red chilli and 2 tsp chives in the Food Processor Attachment. Cook in the bowl with a little butter for 5 minutes. Turn the heat down to 80°C and add the eggs. As they cook, add 20g of well marinated, pitted and sliced black olives.