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Cheese and Chive Scrambled Eggs

Author: Marie Rayner of http://theenglishkitchen.blogspot.com Serves 6
Fresh chives and a good strong cheddar together with perfectly scrambled eggs, create a hearty breakfast dish just packed with flavour.


12 large free range eggs 60ml whole milk 60ml cream 1 2 tsp salt 1 ! tsp freshly ground black pepper 1 2 tsp hot pepper sauce 2 "#$ butter ! "#$ finely chopped fresh chives

! ounces of a good farmhouse strong cheddar cheese, grated

Step-by-step Instructions:
%hisk the eggs, milk, cream salt, black pepper and hot pepper sauce together in a large bowl. &eat the 2 "#$ of butter in a large nonstick skillet over medium heat. 'nce the butter begins to foam add the eggs. (llow to sit for several minutes, without stirring, so that the eggs can begin to set on the bottom. #egin to draw a wooden spatula or spoon across the bottom of the skillet to form large curds. )ook, continuing to fold the eggs with the spoon slowly, working from the outside edges into the middle until the eggs are thickened but still moist. *o not stir constantly or you will end up with small curds, you want thick moist ribbons. +emove from the heat to a warm platter. $prinkle the hot eggs with cheese and the chives. $erve hot with warm toast, and a good grilled and well flavoured sausage if desired. ,- recommend a good meaty )umberland.

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