Prep time: 5 minutes
Cooking time: 10 minutes
- For English-style scrambled eggs:
- 2 T butter
- 4 free-range eggs, beaten and seasoned
- For French-style scrambled eggs:
- 4 free-range eggs, beaten and seasoned
- 2 T butter, cut into small pieces
- For American-style scrambled eggs:
- 2 T butter
- 4 free-range eggs, beaten and seasoned
- For the toast:
- 2 T butter or ghee
- 3 slices Cape seed bread
- For the toppings:
- 100 g frozen petit-pois peas, blanched
- 2 T crème fraîche
- Lemon juice, a squeeze
- 100 g Dalewood Boland cheese
- 100 g feta
To make the English-style scrambled eggs, melt the butter in a saucepan over a medium to high heat. Add the eggs and stir until the curds start to cook. Remove from the heat while still wet – the eggs will continue cooking in the pan.
To make the French-style scrambled eggs, place the eggs in a glass bowl over a saucepan of simmering water. Whisk occasionally until slightly thick. Add the butter and fold in using a spatula as they cook. This method takes the longest.
To make the American-style scrambled eggs, melt the butter in a nonstick pan. Add the eggs and leave to cook ever so slightly, then fold the mixture in from the edges making big folds using a spatula. Remove from the heat when eggs are still shiny and wet.
Melt the butter or ghee in a nonstick pan over a high heat and toast the bread on both sides. Top each slice with the different scrambled eggs.
To make toppings, blitz the peas, crème fraîche and a squeeze of lemon juice.
Grate the Boland cheese over one piece of toast, break feta over the other and top the last one with pea purée. Season to taste.
*Recipe by Abigail Donnelly, courtesy of Woolworths Taste.
