If I was a mom and had to choose between a savoury or sweet breakfast in bed for mother’s day… I would choose both! But these perfect scrambled eggs have to be on that serving tray for sure. The secret is to cook them on super low heat, add the salt at the very end and finish with cream. You’ll love the finished dish.
- 5 g butter
- 3 eggs
- 50 ml whipping cream
- salt to taste
- ham g 50
- toast 2
- seeds to taste
- Melt the butter in a pan on really low heat. Then add the beaten eggs (no salt or cream added yet!)
- Cook on low heat so that the eggs coagulates homogeneously all around. Remove from the heat or lower it if you see that lumps of overcooked egg start to form. Then return to the heat as adequate.
- Once cooked (not dry), add the cream and season with salt. Serve warm on toast with ham, avocado, cheese, or anything else you like.
- Finish with seeds of your choice. I used sunflower and black sesame seeds.
Don’t wait until mother’s day to serve your mom or someone special a nice breakfast in bed :). Happy mother’s day!