These eggs now get a big handful of spinach added alongside the spring onions. A highly recommended addition.
I’ve written about these eggs before in my Croissant with Ham and Scrambled Eggs recipe but they’re getting their own recipe because they’re delicious on every type of bread and they don’t need ham.
I don’t enjoy the taste of egg whites so scrambling eggs with cheese and spring onion has been a revelation because the flavour completely changes. You could use a shallot or half an onion if you don’t have spring onions and any kind of cheese works, especially Cheddar, but Pecorino Romano is my favourite.
I love creamy scrambled eggs but if you prefer a firmer texture then cook the eggs on a higher heat.
- 1 tsp olive oil
- 3 spring onions
- 4 eggs, beaten
- a pinch of salt and black pepper
- 25g cheese, grated (I like Pecorino Romano)
- leaves from a sprig of parsley, chopped (optional)
Serve with either
- toast (sourdough is my favourite)
- English muffins
- Place a small to medium frying pan over a low heat and add 1 teaspoon of olive oil.
- Slice 3 spring onions and add to the pan. Fry for 2-3 minutes, stirring occasionally.
- Season 4 beaten eggs with a pinch of salt and black pepper then pour into the frying pan along with 25g of grated cheese. For creamy eggs, cook for around 6-8 minutes on the lowest heat possible, constantly stirring.
- While the eggs are cooking, toast your bread.
- Once the eggs are done to your liking (around 80% cooked for me), turn off the heat and top the toast with the eggs. Finish with chopped parsley, if using. Serve immediately.