When it comes to breakfast food, I love eggs, I love them poached, fried, dippy soldiers, you name it, this girl loves it. I always believed that eggs should be served alone with some salt and pepper, or with onions, if they are being scrambled. Up until about 3 years ago was when my adventurous egg journey began, and I decided to shake things up and throw other ingredients into the mix, mainly with my omelettes or scrambled eggs.
I was inspired with this dish after seeing something similar on Chrissy Teigan’s instagram page, and I vaguely remember her referencing it as “dreamy”, and boy she was not wrong. I never would have placed garlic with eggs but it works a treat, especially if you add a creamy garlic butter, that s**t is the bomb! On this occasion, I didn’t have any but fresh garlic works just as well. May I introduce you to…
Slow cooked, creamy garlic scrambled eggs
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients to serve 2:
- 5 eggs
- A handful of smoked lardons
- 2 gloves of garlic
- 1/2 an onion
- a handful of spinach
- Around 50 ml double cream
- a pinch of salt and pepper
- a drop of olive oil
Heat up your pan with olive oil and then add the smoked lardons, as we want those crispy. Once they start to darken, add the onions and garlic, shortly followed by the spinach.
Whilst those ingredients are sizzling, add the cream to the eggs and beat them together. I would then add the salt and pepper as I’ve been told to season once the eggs are beaten, don’t ask me why, its stuck with me and rules are rules…
When you start to get hit with those fun fair scents of onions and meat (yes, that is a real scent from my childhood) its time to add the egg mixture to the pan, as soon as you do this, turn the heat down low, this is the “slow” part. I usually leave them to slow cook for around 10-15 minutes, whilst frequently stirring. If serving with toast, now is the time to get that organised, oh and also, put the damn kettle on!
Once that time is up, get ready to turn the heat up and get those eggs scrambly! Constantly stirring and stirring, then voila, your eggs are ready to serve on some toast, with a hot mug of tea.