In my recent post I rambled on about how hectic my morning routine is, and my bad habit of skipping breakfast. This week, my mindset is a little different since it’s school holidays and we don’t need to get out the house – so scrambled egg to the rescue!
It doesn’t really matter if you have to rush out early or not, this Savory Scrambled Egg recipe is quick and easy, tastes amazing and will definitely give you your morning nutrition in no time.
I was inspired by the brilliant Sam Linsell and her Menemen Eggs (Turkish Scrambled Egg) post, and since I am a bit of an egg snob I simply had to try it out.
Here is the thing with me and eggs.
I don’t like runny egg yolk. Shock. Horror.
No, but seriously.
I ask for scrambled egg EVERY SINGLE TIME we go out for breakfast. I like fried eggs on toast though, but the egg must be crispy along the edges and you guessed it, the yolk cooked. As in no yellowy runny bits.
What a weirdo, right?
There goes any attempt at mastering Eggs Benedict.
So since I’ve been living off of smoothies and rather unimaginative scrambles, I needed a little change in routine and I felt I needed to make a tasty savory version.
I used what I had in the fridge – mushrooms, onion, yellow pepper, green pepper, fresh thyme and Parmesan. It was really delicious.
How do you love your eggs?