by Rachael Koch (follow)

Eggs (230)     

Scrambled eggs are super easy to cook, and really good for you. Even buying free range eggs (which we always do) you can save about $10 per serve when compared to eating at a cafe, at least if you live in Melbourne. The only down side to them is that the pot can be a total pain to wash. I cook my eggs in a non stick pan: whether in your house that means teflon, well oiled cast iron or enamel doesn't bother me.



When I cook breakfast I usually don't bother to measure anything: it dirties too many dishes, and isn't that important. The amount of milk I add depends on how much we have in the house, and whether I want a cup of tea as well. The basil is added in pinches. Feel free to use the exact recipe; it certainly won't steer you wrong. Equally, feel free to use it as a guide.

Cooking Time: 5 minutes
Preparation Time: 5 minutes
Makes: 2 serves

Ingredients
5 free range eggs
1/3 cup of milk
1 tsp of dried basil (though fresh is always better if you're lucky enough to have a herb garden)
Salt and pepper to taste
Olive oil

4 slices of bread (the fancier the bread, the better your breaky will look)
Marg

Method













Easy Alteration

Before you put the eggs in the pan fry up soy bacon (or the real thing if you're an omnivore) or some mushrooms. Chop the bacon and mix them into the eggs just before serving.

Categories
#Eggs

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