Scrambled Eggs Brunch

This Scrambled Eggs Brunch is simple, filling, and full of flavour. It is ideal for slow mornings when you want something comforting yet easy to prepare.

Prep Time 10

Cook Time 20

Servings People

Ingredients

Scrambled Eggs:

4 large eggs free range
2 tbsp milk or cream
salt to taste
black pepper to taste
1 tbsp butter

For the Tomatoes:

Pan-fried vegetables:

2 medium potatoes diced (skin on if preferred)
1 small onion sliced
100 g mushrooms sliced
1 medium green bell pepper sliced
2 tbsp vegetable oil or olive oil
salt to taste
black pepper to taste

Instructions

First, heat the oil in a large frying pan over medium heat. Add the diced potatoes and cook them for about 10–12 minutes. Stir occasionally so they cook evenly and develop a golden, crisp edge.
2 medium potatoes, 2 tbsp vegetable oil
Next, add the sliced onions to the pan. Cook for 3–4 minutes until they begin to soften.
1 small onion
Then add the mushrooms and green bell pepper. Continue cooking for another 5–7 minutes. Stir regularly so everything cooks evenly.
100 g mushrooms, 1 medium green bell pepper
Season with salt and black pepper. Once cooked, keep warm on low heat.
1 pinch salt, 1 pinch black pepper
While the vegetables cook, cut the plum tomatoes in half. Remove the seeds with a spoon, then chop the flesh into small pieces. Season lightly with salt and pepper and set aside.
4 medium plum tomatoes, salt, black pepper
Crack the eggs into a bowl. Add the milk, salt, and pepper, then whisk until fully combined.
4 large eggs, 2 tbsp milk, salt, black pepper
Heat the butter in a non-stick pan over low heat. Once melted, pour in the eggs. Stir gently and continuously with a spatula. Keep the heat low so the eggs cook slowly. Continue stirring until the eggs are soft, creamy, and just set. Remove from heat immediately.
1 tbsp butter
Spoon the scrambled eggs onto plates. Add the chopped tomatoes on top or to the side. Then serve with a generous portion of the pan-fried vegetables.

Equipment

Frying Pan or skillet
Mixing Bowl
wooden spoon or spatula

Notes

Notes & Tips:

Cook the eggs on low heat for the best creamy texture.

Avoid overcooking, as the eggs will continue to set after removing from the heat.

Dice the potatoes evenly so they cook at the same rate.

You can parboil the potatoes for 5 minutes beforehand to speed up frying if needed.

Serving Suggestions:

This dish pairs well with:

Toasted bread or sourdough

A drizzle of hot sauce or ketchup

Fresh herbs such as chives or parsley

Nutrition