Martyn Nail's soft scrambled eggs
As long as you are ready with your plates and accompaniments, before you begin scrambling your eggs, you will be on the path to success. These can be a simple to spectacular whether it’s a quick breakfast or with the addition of a little smoked salmon they could be a luxury first course to a dinner party.
- 2 large British Lion eggs per person
- a little butter (20g)
Whisk the eggs together with a fork. Melt the butter in a pan over a gentle heat and add the eggs, keep stirring with a wooden spoon over a low heat until it starts to thicken and turn creamy, this should take about 3-4 minutes. Take the pan away from the heat while the egg is still quite runny as the heat of the pan will gently finish the cooking. Season with salt and pepper and serve while perfect. Serve in tea cups with toasted soldiers
Top tip: A smaller pan is better if you’re making a small amount, so the egg does not cook too quickly.
Topping and serving ideas: crispy bacon or chorizo; grated cheese chives and crème fraiche; smoked salmon; cooked mushrooms; and pine nuts.