Scrambled eggs

When my daughters started secondary school, I taught them how to make scrambled eggs the same way my grandma showed me. The only difference, I used to have it as a light dinner in Spain, now they have it as a hearty breakfast!


3 or 4 large eggs

salt and pepper

Negra extra virgin olive oil

To serve

2 toasted bread slices

2 fresh heritage tomatoes

a generous drizzle of Envero olive oil

Takes 10 mins – serves 2


Lightly whisk the eggs, a splash of Negra extra virgin olive oil 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 large drop of Negra extra virgin olive oil.

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. Drizzle Envero olive oil over the eggs to add a final touch.

I like serving it on toast, with slices of fresh tomatoes and a generous drizzle of Envero extra virgin olive oil.