Sunday morning, the sun is shining, I've been gardening already... I can smell spring in the air. Deliciously positive this morning, all helped by the fact that the chickens have laid one egg each for the first time today. They still seem a bit cross at their new confinement, pacing up & down their run, but I guess they must be pretty content to being laying this well during the winter.
So to celebrate our egg abundance we scrambled a load of them for breakfast. Delicious. I don't think I need to write a recipe for scrambled egg, even the most reluctant of cooks seem to do this one. And its a personal thing anyway, we'll all have our ways. My perfect scrambled eggs - plenty of butter in the pan, plenty of salt (Maldon) and plenty of freshly ground black pepper in the eggs, plenty of eggs for that matter. And no, absolutely no, milk - I don't want my "egginess" diluted. Served with wholemeal toast with plenty of butter (I spot a theme here) and crucially, a little smear of Marmite. Occasionally I add a touch of grated cheese to the eggs as well, but not this morning.
So how do you do yours......?