A scattering of pumpkin seeds, curry powder and smoked salmon will take your scrambled eggs to the next level
- 2 tbsp pumpkin seeds
- 2 tsp rapeseed oil
- 100g spinach, roughly chopped
- 1 tomato, chopped
- 1 garlic clove, crushed
- ½ tsp turmeric
- ½ tsp curry powder
- 4 eggs, beaten
- 150g smoked salmon
- toast, to serve (optional)
- 25g softened butter, plus extra for the eggs
- 2 tsp Gentleman’s Relish
- 4 eggs
- 4 slices of toasted wholemeal bread
- 1 tsp chopped flatleaf parsley
- Beat the butter and Gentleman’s Relish together with a wooden spoon until well blended. Beat the eggs lightly and season with pepper, but no salt. Melt a knob of butter in a pan and tip in the eggs. Let them cook for a few seconds, then stir, still over the heat, until creamily scrambled.
- When the eggs are just not quite done, take them off the heat and stir in another generous knob of butter. (This is a useful trick if you’re making scrambled eggs for breakfast too: adding extra butter, or a tablespoonful of cream, brings the temperature down and means the eggs won’t overcook on the way to the table.) Butter the toast with the Gentleman’s Relish-flavoured butter, and top with the eggs. Cut into fingers, sprinkle over a little parsley and serve straight away.
- Lightly whisk the eggs, 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.
- 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 the velvety scramble without delay.
- 1 plum tomato
- 1 tbsp grated Parmesan (or vegetarian alternative)
- 2 large free range eggs
- toasted ciabatta, to serve
- a few torn basil leaves
- Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's Perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.