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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (139g) Recipe makes 2 servings |
||
| Calories 270 | ||
| Calories from Fat 207 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.0g | 35% | |
| Saturated Fat 11.3g | 56% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 464mg | 154% | |
| Sodium 192mg | 8% | |
| Potassium 184mg | 5% | |
| Total Carbohydrate 2.2g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.9g | ||
| Protein 13.3g | 26% | |
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Luxury Scrambled Eggs
By: Droopy Drawers, By Lucy Lastic
Dec 29, 2007
I LOVE these scrambled eggs; this is the only way I'll make them. So rich and creamy, perfect served with bacon for a cold day's brunch. This recipe is from a box set I got years ago called 1001 Recipes for Pan or Wok.
SERVES 2
Ingredients
- 1 garlic clove
- 4 large eggs
- salt and black pepper
- 1 pinch of grated fresh nutmeg (If you can't get fresh nutmeg a pinch of ground nutmeg will do fine)
- 15 g butter
- 3 tablespoons cream
- 2 tablespoons chopped fresh flat leaf parsley
Directions
1
Peel and crush garlic. Break the eggs into a large bowl, whisk until light and frothy. Season well with salt and pepper. Stir in the nutmeg.2
Melt the butter over a low heat in a small heavy saucepan. Add the garlic and cook gently for about 1 minute, or until softened but not browned.3
Add the eggs to the pan, stir rapidly with a fork for 3 - 4 minutes or until almost scrambled.4
Stir in the cream and parsley. Remove from heat and continue to stir until eggs are just set. Allow to stand for about 1 minute,5
Serve on toast if desired.6
Enjoy.
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Browse similar recipes by category
- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: JustJanS
On Apr 5, 2008
The addition of the garlic at the start and the cream and parsley to FINISH the dish took scrambled egg to another level. I was careful to just use a small garlic clove as I didn't want to spoil the subtlty of the dish. Excellent thank you.
From: CulinaryExplorer
On Mar 31, 2008
These were very good! They were very creamy, which is quite different from the more firm scrambled eggs I am used to and the nutmeg really sets them apart. I cut the recipe in half for just me, and tried to remember the conversions to US from Australian but I think I may have added a bit more butter than it called for lol. I also eyeballed the garlic and parsely so may have ended up with more than it stated in recipe as well.
From: AmandaInOz
On Feb 2, 2008
Really nice eggs! I used extra light cream to cut down on the fat, and it still came out very rich and creamy. Next time I might add another pinch of nutmeg. Thanks Droopy Drawers!
From: Chef*Lee
On Feb 1, 2008
These are super!! The nutmeg in the eggs with cream just tastes fabulous!! Worth the effort and little bit of extra calories.
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