Cheesy Scrambled Eggs

Print Recipe
Total Time 5 minutes
Servings 1


  • 2 eggs
  • Sprinkle of salt and pepper
  • 1 dessertspoon shallots
  • 1 tbsp fresh chopped or dried Parsley save a sprinkle for garnish
  • 1 tbsp grated extra tasty parmesan cheese or grated cheddar
  • 1 tbsp pure butter or olive oil
  • 1 tsp pure cream
  • 1 cherry tomato for garnish


  • Melt butter and cream in a hot saucepan quickly, then add eggs, shallots, parsley, parmesan cheese, salt and stir well. Turn heat to very low – cover and cook for approximately 2 minutes. Stir and check consistency. If too thick add a little more cream.
  • Remove from heat whilst still moist. Do not allow to dry out.
  • The secret to fabulous scrambled eggs is not to overcook. Placing the lid on the saucepan will help retain moisture.
  • Serve with a sprinkle of parsley, a quartered cherry tomato and fresh ground pepper to taste.