- 4 Pasture Poultry Eggs
- 1/2 Cup Milk
- Pinch Salt
- Pinch Freshly Ground Black Pepper
- 1 Tbsp Butter
Beat the eggs, milk and pepper together in a bowl. Melt the butter in a frypan. Pour in the egg mixture. Cook over a low heat. Lift and turn the mixture with a spoon, keeping it in large soft masses. When set, serve on toast, sprinkle with parsley.
Variations: Arrange 200g of smoked salmon pieces on top of the scrambled eggs as the mixture begins to set or, add 100g of smoked salmon pieces cut into matchsticks to the scrambled egg as the mixture begins to set. Alternatively, sprinkle 2 tablespoons of roughly chopped, roasted pinenuts over the scrambled eggs as the mixture begins to set.