4 x Margaret’s Free Range Eggs
50 ml Avonmore Milk
50 g of Avonmore Butter
Salt and Pepper
McCambridge’s Brown Soda Bread
In a bowl, lightly whisk the eggs, milk, salt and pepper until combined.
Place the eggs in a high-sided small saucepan on the medium heat. Melt the butter.
Now add the eggs. Gently stir with a wooden spoon in a continuous motion. Making sure that the eggs do not stick to the corner of the saucepan.
As the eggs begin to thicken, reduce the heat to the lowest setting. Stir until slightly runny. Remove from the heat and leave for 30 seconds to finish cooking.
Serve with freshly toasted Brennan’s soda bread.
For velvety scrambled eggs, cook very slowly over a gentle heat and be patient. The results will be worth it.