- 2 large eggs
- 1 clove garlic, chopped
- 1 stem shallots, chopped
- 60 ml fresh cream
- 60 ml fresh milk
- Salt and pepper for seasoning
- oil for frying
- Have your garlic (1 clove, chopped), shallots (1 stem, chopped) and eggs (2 large eggs) ready. Pour the fresh cream (60 ml) and fresh milk (60 ml) in a measuring jug or big enough bowl. Crack the eggs into the milk and cream. Season with salt and ground black pepper.
- Give the cream, milk, eggs, salt and pepper a quick whisk. Heat oil in pan, add the garlic and swirl. Add the egg mixture and scramble. Add the shallots and fry for about 45 seconds. And your creamy scrambled eggs are ready. Enjoy. Best served warm or hot even!
Pictorial Detailed Instructions
Pretty simple right? Serve the eggs right away and don’t overcook them. 1 minute and a half max to scramble them on their own and about 45 seconds when you’ve add the shallots. Try them out and let me know how it went down.