Easter Scrambled Eggs
Prep: 10min
|
Servings: 4
|
Cook: 5min
The Easter scrambled eggs are a classic on the brunch buffet. Try this and other Easter recipes from Spoonsparrow!
Ingredients
- 12 fresh eggs
- 100 ml heavy cream (30% fat)
- Salt
- ground pepper
- 3 Tbsp butter (for frying)
- cress
- cocktail shrimp
- capers
- tomato cubes
- red onion ring
- caviar
- dill sprigs
Instructions
-
1.
Gently crack the eggs, rinse the shells with hot water and let them drain. Whisk the cream into the eggs and season with salt and pepper. Heat the butter in a non‑stick pan, pour in the egg mixture and cook for 2 minutes over low heat until it starts to set. Stir and continue cooking for 1–2 more minutes to finish the scramble.
-
2.
Carefully transfer the scrambled eggs into the shells, decorate as desired and serve immediately on an egg holder.
