Scrambled eggs

For a quick and super-yummy weekend breakfast, try these delicious scrambled eggs. Treat your eggs very gently when preparing and cooking and you'll be rewarded with a deliciously soft and scrumptious meal. The sour cream or natural yoghurt makes the eggs just that little more rich in this recipe.

What you'll need

Serves 3 - 4 people

6 large eggs
100g bacon or prosciutto, finely diced
1/2 cup sour cream or natural yoghurt
Salt and pepper

Fresh basil, grated cheese and toast to serve

What to do

Heat a large non-stick frying pan over medium heat.

Crack the eggs into a bowl, add the sour cream/yoghurt and chopped meat and gently whisk. Season well with salt and pepper. I leave my egg mix a little lumpy; I do not incorporate all the yolk into the whites. This makes for better colour and texture when serving I think.

Pour the mixture into the pan and reduce the heat to low. Using an egg flip or straight-edged wooden spoon, gently scrape the cooked egg from the bottom of the pan and move to the side of the frying pan. The uncooked egg mixture will then run into the bottom of the pan. Repeat a few times until the cooked egg is to the side and the uncooked egg fills in the holes. Cook for approximately 3 to 4 minutes.

While the eggs are still quite runny and wet-looking, remove from the heat and set aside. The eggs will keep cooking. Removing the eggs from the heat before they are fully cooked will ensure they are not too dry.

Gently spoon onto prepared plates with buttered toast. Sprinkle with grated cheese of your choice and some fresh basil. Serve while warm.