If you have beautifully fresh eggs in the fridge, you can have a truly cracking meal in no time!
I made a large batch of granola in the early hours of today but it was never going to be ready in time for my stomach to stop it’s growling. Adamant to not eat anything from a cardboard box this morning, I decided to make a quick serve of scrambled eggs. It was heaven….I had farm fresh eggs, a crusty loaf of fresh bread and parsley picked straight from my garden. All up, it was a 2 minute dish from start to finish.
I often finish this dish off with a sprinkling of spanish smoky paprika which for me, is one amazing ingredient and high up there for my top 5 ingredients. It is wonderful in so many ways and to take your eggs to the next level – so easy but so impressive !
Scrambled eggs with smoky paprika
2 tablespoons sour cream
Salt and freshly ground black pepper
2 tablespoons butter
Spanish paprika, to dust / serve
Parsley leaves, washed and roughly chopped to serve
Lightly whisk the eggs, sour cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.
Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again. The idea is to fold rather than breaking the eggs up with your spoon.
Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately.
Dust with Spanish smoky paprika and serve with a crisp and peppery rocket salad.