Creamy Fluffy Parsley Scrambled Eggs
This easy breakfast recipe makes creamy scrambled eggs that are fluffy and delicious. Perfect for breakfast or brunch.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Servings: 4 servings
Calories: 213kcal
- 6 medium eggs
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 60ml double cream
- 15g butter
- ½ teaspoon dried parsley
To a small bowl, add the eggs and whisk with a fork or wire whisk. Add the salt and black pepper if using and set aside.
Pour the double cream into a non-stick saucepan or frying pan, add the butter and place the pan on a low heat. Once the butter has melted, pour in the whisked eggs. As the eggs begin to set, using a wooden spoon gently stir the eggs. Allow to eggs to set further than stir again. You do not want your eggs wet but also not too dry and rubbery. Once the eggs are cooked, sprinkle with parsley and serve.