Scrambled eggs with Sage

A pretty breakfast for yourself or an impressive breakfast for the other half. Scrambled eggs need never be scruffy again...and all because of a teeny little herb.

This literally takes 2mins 30seconds. I timed it this morning!


Ingredients: Serves 1

2 Large eggs
50ml Milk
2 tbsp Very cold milk
1 tsp Sage
Black pepper
Large, thick slice of great bread
Flora, for toast
Cherry tomatoes, still on the vine
Olive oil
Handful of Spinach leaves / Favourite lettuce
A timer!

• Stand the tomatoes, unchopped, on the vine, in a bit of olive oil, on medium heat. (They can be left to cook)
• Put bread in the toaster/under the grill.
• Put the eggs and 50ml of milk in the saucepan on high heat, stir constantly! NB: Keep yolks whole!
• 30 seconds in: Pop the yolks and stir in.
• 1 minute in: Add the pepper and sage and continue stirring. Once all stirred, remove from heat and continue stirring (The egg will continue cooking)
• Butter the toast and remove tomatoes from pan and put on plate, add the spinach and/or lettuce.
• Put the 2 tbsp of cold milk in the scrambled egg (This stops it cooking more!)
• Serve!

I hope you enjoy it!

Love

Rouge