• 40 g British salted butter by Sainsbury's
  • 8 large British free-range Woodland eggs by Sainsbury's, beaten
  • 2 tbsp single cream
  • 4 slices brown bread, toasted and buttered
  • cherry tomatoes, washed, to serve
  • 1 tbsp fresh parsley, washed and chopped, to garnish


  1. 1

    Melt the butter in a heavy-based non-stick saucepan. As the butter starts to foam, pour in the eggs. Cook the eggs without stirring for a couple of minutes, until the egg starts to set around the edges.

  2. 2

    Using a wooden spoon, start to stir the eggs gently, folding the just-cooked edges into the centre of the saucepan. Add the cream, reduce the heat, and cook gently, folding the eggs in the pan to give a creamy finish.

  3. 3

    Test the eggs are just cooked by lifting some mixture from the centre of the pan on a spoon. It should look glossy and have some creaminess.

  4. 4

    Spoon on to hot buttered toast and serve with cherry tomatoes and chopped parsley.

Nutritional Details

Each serving provides
  • Energy 1340kj 320kcal 16%
  • Fat 21.0g 30%
  • Saturates 8.8g 44%
  • Sugars 3.3g 4%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 682kj/163kcal

Each serving provides

12.4g carbohydrate 2.7g fibre 19.0g protein

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