• Herbal Tea
  • The Blends
  • The Herbs
  • Brewing
  • Nice Things
  • Outlets
  • Your Say
  • Your Basket
• Naturopathy
  • Articles
  • Conditions
  • Courses
  • Factsheets
  • Links
  • Newsletters
  • Recipes
• Mim Beim
  • Mim's Books
  • Clinic & Prices
  • In the Media
  • Rebate
  • Your Pets
  • Contact

Scrambled Eggs With Basil

Eggs are a weekend affair in our house, but these scrambled eggs are quick enough to make during the week. If you are wondering about the cream, you can use milk instead, but a word of warning….your eggs won’t be as creamy and fluffy. However, because the eggs taste so wonderful, you won’t need any butter on your toast.

Serves 4

Ingredients

• 8 eggs
• 3/4 cup fresh cream
• 1 cup fresh basil leaves, chopped
• 2 tablespoons grated Parmesan (Italian if possible)
• sea salt and pepper

To serve

• slices toast (my preference is sourdough)

Method

1. Beat all ingredients with an egg whisk.
2. Heat a large non-stick frypan.
3. Pour egg mixture into the frypan. When mixture starts setting around the edges, give it a gentle stir in a ‘folding’ motion. Let it cook for another minute then stir in a ‘folding’ motion again.
4. Serve on hot toast.

Recipe created by Gül McCarty

Login or register to post a comment.