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!