Wednesday 6 May 2020

Scrambled Eggs with Spinach and Crème Fraîche

What started as our 'special occasion' weekend breakfast, has now become a regular lunch.

For years I made scrambled egg the traditional way, with melted butter, whisked eggs, cooked over a low heat, and served on toast. They tasted just the way I liked them until one Christmas for a family brunch on Christmas day, to make them taste extra indulgent, I mixed in some double cream. They were amazing! From that Christmas on, my new way to make scrambled eggs always included cream - melted butter, eggs with double cream whisked together, and a little salt. Until recently, when I was out of cream but had some crème fraîche in the fridge, so to compensate for the cream I mixed in a couple of tablespoons of crème fraîche at the end and it took the eggs to next-level deliciousness. Paired with spinach, also with a little creme fraiche mixed in, this is our new scrambled egg lunch recipe...


What you will need:

For the scrambled egg:

  • 25g butter
  • 4 large eggs, whisked
  • Fine sea salt
  • Ground black pepper
  • 2 level tablespoons of crème fraîche

For the spinach:

  • 1 tablespoon of olive oil
  • Knob of butter
  • 1 garlic clove, minced
  • 150g fresh baby leaf spinach, roughly chopped
  • Fine sea salt
  • Freshly ground black pepper
  • Nutmeg, grated
  • 1 heaped tablespoon of crème fraîche

How to make delicious spinach and scrambled eggs:

Heat the oil, butter, and garlic together in the pan over a medium heat, I like to start the pan off cold and gradually bring up to a medium temperature so the garlic doesn't burn.

Roughly chop the spinach.

When the garlic starts to sizzle and colour add your spinach and season with the salt, pepper, and nutmeg.

Put the lid on and fry over a medium heat for 3 - 4 minutes or until the spinach is wilted.

Take off the heat and add the crème fraîche and stir well, the spinach will stay warm with the lid on until the eggs are ready.

Next heat 25g butter in a large pot over a medium-high heat. Whisk the eggs in a bowl and season with salt and pepper. When the butter starts to sizzle add your whisked egg. Using a heatproof spatula keep stirring, get right into the edges and mix until the eggs begin to set. Add the crème fraîche just before the eggs are fully set and cook for a final minute or two.

Serve with wholegrain toast.


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