Crumbled Eggs for Breakfast
2 servings
5 minutes
Eggs crumble is a delicate and airy dish from British cuisine, perfect for a morning breakfast. Its history traces back to the traditions of English breakfasts, where scrambled eggs became the basis for many variations. In this recipe, eggs are mixed with rich cream, giving them a velvety texture. Butter adds richness, while freshly ground black pepper and green onions brighten the flavor. The ease of preparation and exquisite taste make eggs crumble an excellent choice for a cozy start to the day. They pair well with toast, fresh vegetables, or smoked salmon, creating a refined meal.
1
Whisk the eggs with cream in a bowl for about 1 minute until smooth. Salt the mixture and whisk lightly again.
- Chicken egg: 6 pieces
- Cream 25% fat: 0.3 glass
- Salt: to taste
2
Melt the butter in a pan over medium heat, the butter should completely cover the bottom of the pan. When the butter starts to foam, pour the mixture into the pan.
- Butter: 15 g
3
Lower the heat a bit. When the mixture starts to set, stir it towards the center with a wooden spoon for about 1-2 minutes until ready.
4
Sprinkle with freshly ground black pepper and green onion 'feathers' before serving.
- Freshly ground black pepper: to taste
- Spring onion: to taste
