I know what you’re thinking. Garlic, for breakfast? My answer. YES. Absolutely, when it’s Garlic scrambled egg. Always.
This scramble isn’t over-powered with garlic flavour. Don’t worry. I know no one wants to start the day with garlic breath.
Over Christmas, whilst Chris and I were cooking for each other, he served up the most amazing scrambled eggs for brekkie one morning. I think I actually did a little sigh when I took my first bite. And the second.
I thought I’d finally perfected my scrambled eggs. But this. This was next level. I’m ashamed to say, I lost this battle.
The scramble was creamy yet fluffy with a light, delicious garlic flavour. Served on buttered toast or a bagel, or even with a full english, it made one seriously tasty start to the day. It can be a light brekkie, or part of a bigger brunch – but on both occasions being the showstopper. Although the M&S chorizo-style sausages were incredible too.
Since coming back to reality in London, I’ve re-made this fab recipe a couple times, and can confirm it’s definitely a keeper! I actually quite like mine with avocado and a sprinkle of parmesan too!
Recipe is below. It’s super simple. Super tasty. Worth whipping up this weekend! Go for the avo and parmesan combo, or perhaps some fried cherry tomatoes and wilted spinach.
Have you discovered any breakfast twists you love recently?
The ultimate garlic scrambled egg
A fab twist on classic scramble. Perfect for everyday.
- ½ tbsp butter
- 4 eggs
- 1 tsp garlic powder
- salt and pepper (for seasoning)
Heat a frying pan over a low to medium heat. Melt the butter.
Beat the eggs and add to the frying pan. Sprinkle over the garlic powder, salt and pepper.
Cook over the medium low heat. Keep folding as it cooks – don’t stir or chop the egg, this helps form a beautiful scramble and keeps it fluffy and creamy.
Remove from the heat just before it’s cooked through – it should still be slightly runny, but not watery. This way it won’t be overcooked once you’ve buttered your carbs, and served it atop. Enjoy!