This easy breakfast recipe is perfect for when you're in a rush.
Eggs are a staple for breakfasts and lunches, with scrambled eggs becoming my new preferred method of preparation. If your scrambled eggs end up rubbery, chewy, dry, or crumbly, you're not doing it right. Ideally, they should be fluffy, moist, tender, custardy, bright yellow and have a rich egg flavour. To enhance the texture and taste of my scrambled eggs, I added one ingredient that's always in my fridge to the traditional recipe - Greek yoghurt.
To do this, I put them in a bowl seasoned with salt, added one teaspoon of oil and whisked everything until well mixed. I added salt at the beginning as this helps to retain more moisture when cooking the eggs. This time, I used extra virgin olive oil instead of butter, as it adds a touch of richness and makes the eggs even more moist and fluffy. In a non-stick frying pan, I added one and a half tablespoons of olive oil and set it over medium heat.
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