Page 90 - COMING UNSTUCK by Sara tuck

perfect When I was a little girl,

this is what my lovely mum
scrambled eggs would make me for dinner
when I was sick, and to
this day it is my ultimate
comfort food.

Serves 1 Start to melt 1 teaspoon of the butter over a gentle heat in
a small frying pan while you whisk eggs with cream and salt
2 tsp butter and pepper. Once butter has just melted (do not let it go brown)
3 eggs add eggs and stir gently once with a flat wooden spoon. Cook
3 tbsp cream (heavy cream) slowly over a low heat for about 6-8 minutes, adding the extra
sea salt & freshly ground pepper butter after 5 minutes, stirring gently every minute or two just
wholemeal or sourdough toast to break the egg as it sets. As soon as you think they are almost
1 tbsp finely chopped cooked, turn off the heat – the eggs will continue to cook from
parsley leaves the residual heat as you plate up. Serve on toast, sprinkled with
2 tbsp caramelised onions parsley and accompanied by caramelised onion, basil pesto and
(see p228) avocado. (Or of course serve with bacon, tomatoes and hash
2 tbsp basil pesto (see p231) browns, or make your eggs a bit fancier by stirring 50g (1¾ oz)
¼ avocado, sliced hot smoked salmon through them.)

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