Upgrade your breakfast with Wild Garlic Scrambled Eggs! A quick and delightful twist on classic eggs, blending fluffy textures with vibrant, earthy flavors. This easy recipe balances simplicity and sophistication for a gourmet start to your day.
We’re finishing #BreakfastWeek strong with another video on how to perfectly scramble eggs.
These scrambled eggs with wild garlic are an extra special treat for your weekend brunch.
We’ve had a FANTASTIC week bringing you smoothie bowls, bircher muesli, pancakes!! Check it all out here to catch up!
I’ve had a soft spot for scrambled eggs since Ben and I made a habit of our weekly Saturday morning Carluccio’s date.
It was a little haven for us after spending the week apart each week.
So naturally, I wanted to finish breakfast week with a quality brunch recipe that brings happy memories as well as good food.
I’ve included a video tutorial at the top that you can watch to help you get the eggs just right.
I think the key is not to overcook the eggs. It’s tempting to keep heating them until they are dry, but you want to stop cooking them while they still have a little liquid.
They will continue to cook for a short while after you take them off the heat, so this way, you’ll have perfectly soft and not at-all rubbery scrambled eggs!
Thank you SO much for coming along to #BreakfastWeek with me!
I’ve had SO much fun bringing you a recipe every single day.
Scrambled Eggs With Wild Garlic
- 3 eggs
- pinch salt and pepper
- 2 tsps garlic dried
- bread for toasting
- olive oil
- parsley fresh
- Break the eggs in a bowl, season with the salt, pepper, wild garlic and add a splash of milk. Whisk thoroughly.
- Pour the eggs into a non stick saucepan that is heating on a medium heat. Stir the eggs constantly and take off the heat as soon as they are set, but not completely dry.
- Serve over grilled toast that has been brushed with a little olive oil and sprinkle over some finely chopped fresh parsley.