If you are looking for a deliciously decadent, rich and buttery breakfast look no further than these Egg Yolk Scrambled Eggs.
We first made these eggs when we we had leftover yolks after making a pavlova (which only requires egg whites), and while we love traditional scrambled eggs, these eggs are next level delicious, particularly if you are a fan of butter and cream!
Ingredients (serves 2)
6 egg yolks
2 tablespoons of butter, plus extra to serve
1 tbsp thickened cream
1 tbsp grated Parmesan cheese
Sea salt and cracked black pepper
Muffins or toast, to serve
1 tbsp chopped fresh parsley, to serve (optional)
1. Whisk egg yolks and cream, seasoned with salt and pepper, until fully combined.
2. In a non-stick frypan, add 1 tbsp of butter on low heat. Once butter is melted add eggs and gently cook, stirring gently with a wooden spoon. When eggs are almost cooked (2-3 mins), add remaining butter, fluff with a fork and remove from heat.
3. Serve on top of buttered muffins or toast, sprinkle with grated Parmesan cheese, chopped fresh parsley and cracked pepper. Enjoy!
Love eggs and want more? Click here for our Scrambled Eggs With Thyme Flowers and here for our Baked Eggs with Spinach, Chilli and Chives.
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