Scrambled eggs

By Vanessa Gianfrancesco
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  • 1-1/2 tablespoons (22 milliliters) butter
  • 6 eggs
  • 1/4 teaspoon (1.25 milliliters) salt
  • 1/4 teaspoon (1.25 milliliters) freshly ground pepper
  • 1 tablespoon (15 milliliters) finely chopped chives
  • 1 tablespoon (15 milliliters) finely chopped parsley
  • 1/4 cup (60 milliliters) crumbled soft goat cheese
  • Toasted bread, to serve


  1. Put a skillet on the stove on medium-low and add the butter.
  2. Crack the eggs into a bowl and whisk until uniform in colour.
  3. When the butter starts to foam, pour in the egg mixture. Let it sit for a few seconds, and then start to pull it in from the sides of the skillet to the centre using a spatula.
  4. Turn off the heat when they are starting to firm up but are still slightly runny, and add the salt, pepper, chives, and parsley and stir in. Continue pushing them around in the skillet. When they’re not quite as firm as you want, take skillet off the stove. Add the cheese and stir in. Remove to a plate – they will continue to cook while on the plate.
  5. Serve warm with toasted bread.


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