Scrambled Egg Risotto Food

PERFECT SCRAMBLED EGGS RECIPE

Perfect scrambled eggs recipe image

Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.

Provided by Bill Granger

Categories Breakfast, Main course

Time 20m

Yield Easily doubled

Number Of Ingredients 3

Ingredients

2 large free range eggs
6 tbsp single cream or full cream milk
a knob of butter

Steps:

Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
Let it sit for another 10 seconds then stir and fold again.
Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
Give a final stir and serve the velvety scramble without delay.

Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium

SCRAMBLED EGG RISOTTO

Scrambled Egg Risotto image

An alternative breakfast dish perfect to serve to guests or just make for a special treat. Great for using up leftover risotto from dinner the night before.

Provided by Sandy / Reluctant Entertainer

Number Of Ingredients 13

Ingredients

2 T. olive oil
1 sweet onion (peeled, finely chopped)
1 garlic clove (crushed)
1 cup arborio rice
3 cups chicken stock
1 T. cream
4 fresh eggs
2 T. milk
3 T. grated parmesan
4 links organic sausage (sliced (I buy Applegate's Organic sausage))
Heirloom tomatoes (small, cut in half)
Fresh rosemary (few twigs, finely chopped)
Salt and pepper

Steps:

In a nonstick pan, heat the oil and fry the sweet onion. Set aside.
In the same pan, heat the oil, fry the onion and garlic for 2 minutes, then stir in the rice. Cook uncovered for 3 minutes.
Add 3 cups of stock, adding ½ a cup at a time, until the rice is cooked.
Remove from heat, adding seasoning, cream, and Parmesan cheese.
Whisk the eggs and milk together. Salt and pepper.
In a separate frying pan, cook the sausage slices for 2-3 minutes until heated through. Add in the egg mixture and cook until scrambled.
Add the cooked risotto into the egg/sausage mixture and stir. Taste and see if you need to add more salt and pepper.
Garnish with small pieces of heirloom tomatoes and finely chopped fresh rosemary. Serve immediately.

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