Eggs for breakfast = healthy + tummy filled + delicious! Scrambled eggs are one of my kid’s favorites. There are numerous ways to make scrambled eggs. With milk, with cheese and more. What I like best about eggs is that they’re easy and quick to make, adapt well to any recipe and make for a filling meal. If you can’t figure out what to have for breakfast, give scrambled eggs n toast a try!

Ingredients

• Eggs                                                       4
• Milk                                                        ¼ cup
• Parmesan cheese, grated                         ¼ cup
• Freshly ground black pepper                    For seasoning
• Toasts or toasted bread                            2 – 4
• Butter                                                     1 tablespoon

Equipment Needed

• Flat non-stick pan
• Whisk
• Flat spatula
• Mixing Bowl

Procedure

1. Crack eggs in a bowl. Add milk and season with freshly ground black pepper.
2. Whisk to combine all well. If you’re not using cheese, add some salt, else no need.
3. Melt butter in a frying pan on low medium heat. Pour in egg solution and let it spread all around.
4. After 10 – 20 seconds slide a flat spatula through eggs crosswise while scrubbing the base of pan. Leave it for another 10 – 20 seconds and then start folding it over. Do it after 10 seconds again and so on until the eggs are well crumbled and set.
5. Keep the heat to low or low medium only while cooking scrambled eggs, do not burn or over cook.
6. Sprinkle the grated Parmesan and fold the scrambled eggs once again so that Parmesan is melted and wraps around eggs.
7. Transfer onto serving platter over toasted bread slices or with toasts at side. Serve hot.
8. Tip: You may sprinkle thyme, parsley or chives over the eggs before serving.

Preparation Time: 15 minutes

Serves: 2