Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “scrambled eggs”

Best Ever Scrambled Eggs

There is nothing more delicious than properly made scrambled eggs. Most people make them using milk or cream – I subscribe to the school of thought scrambled eggs should never have milk or cream near them.  If I order scrambled eggs when we go out I usually end up with a watery moat around a mound of pale gloop (that’s caused by the milk) or they are like little hard bullets having been cooked too long.

All you need are fresh free range eggs, a small amount of butter and a frisson of Parmesan cheese.

Aussie Farmers Direct delivers fresh free range eggs to my door every Saturday morning so we often have scrambled eggs – it is one of my husbands favourites…

This recipe serves two hungry people…

Scrambled Eggs


6 fresh free range eggs

1 teaspoon of butter

Salt & Pepper to taste

1 tablespoon freshly grated parmesan cheese

Tabasco sauce (goes wonderfully well with eggs)


Melt butter in a small non-stick pot or pan

Break the eggs carefully first into a saucer (to make sure they are all ok – nothing worse than getting to egg 5 and the last one is rotten) then slide into the melted butter

When all the eggs are in the pot, season with salt & pepper

Gently break the eggs up with a wooden spoon – you don’t want to beat them as you want the texture to be a good mix of white and yolk

Keep moving around the pan until just set – they should be oozy and creamy and not quite cooked.

Stir through the Parmesan cheese and serve immediately

By the time they hit the plate they are ready.

Shake over a little Tabasco Sauce – this goes amazingly well with eggs of any kind

Serve with hot buttered toast…

Bon Appetit! 🙂

Breakfast Burritos

The age-old question – what’s for breakfast?

We conciously consume healthy cereal on weekdays which in itself is rather boring.  Come the weekend I always make a cooked breakfast and we enjoy sitting at the dining room table or in our courtyard eating something hot and scrumptious…

This recipe is dead easy – basically it’s Eggs Benedict with spinach in a tortilla – very quick and easy to make. You just put all your filling onto your soft tortilla, fold it up and put in a sandwich press.


4 free range eggs

2 soft tortillas or wraps

1 packet of baby spinach

4 slices of ham

I pouch of Masterfoods Hollandaise Sauce

salt & pepper for seasoning

paprika for presentation


In a pot saute the spinach until wilted, season with salt & pepper

Drain well and set aside

Make your favourite scrambled eggs but take them off the heat before they are fully cooked as they will continue to cook in the sandwich press

Place 2 slices of ham on each tortilla

Top with a portion of spinach

Spread across your scrambled egg

Roll up like a burrito and put them in a preheated sandwich press for a few minutes until heated though and the tortilla is coloured

Heat the hollandaise sauce in the microwave according to packet instructions (about 40 seconds)

Pour over your burritos and garnish with some paprika

Bon Appetit!  🙂

Luscious Scrambled Eggs with Lemon Scented Ricotta and Smoked Salmon on Sour Dough…

My husband makes this dish for me when I need to be spoiled on a Sunday morning. It’s divine…

Creamy Scrambled eggs with Lemon Scented Ricotta and Smoked Salmon on Toasted Sourdough


1/2 cup ricotta

1 tablespoon finely grated lemon rind

sea salt and cracked black pepper

4 slices sourdough bread

4 eggs

20g butter

200g smoked salmon, sliced

finely chopped spinach and lemon wedges


Mix the ricotta, lemon rind, salt and pepper gently in a bowl

Cook the bread on a preheated hot char-grill pan for 1-2 minutes on each side or until toasted and golden.

Lightly whisk the eggs, salt and pepper together to combine.

Melt the butter in a large non-stick frying pan over medium heat.

Add the egg and cook, stirring, for 1-2 minutes or until almost set.

Remove from the heat.

Divide the toast between plates and top with the scrambled eggs, ricotta mixture and salmon.

Serve with finely chopped spinach and a lemon wedge

Bon Appetit!

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