Scrambled Eggs With Basil

Eggs are a weekend affair in our house, but these scrambled eggs are quick enough to make during the week.

If you are wondering about the cream, you can use milk instead, but a word of warning… your eggs won’t be as creamy and fluffy. However, because the eggs taste so wonderful, you won’t need any butter on your toast.

Ingredients (Serves 4)

  • 8 eggs
  • 3/4 cup fresh cream
  • 1 cup fresh basil leaves, chopped
  • 2 tablespoons grated Parmesan (Italian if possible)
  • sea salt and pepper

To Serve

  • slice toast (my preference is sourdough)


  1. Beat all ingredients with an egg whisk.
  2. Heat a large non-stick frypan.
  3. Pour egg mixture into the frypan. When mixture starts setting around the edges, give it a gentle stir in a ‘folding’ motion. Let it cook for another minute then stir in a ‘folding’ motion again.
  4. Serve on hot toast.