Good Morning Friday! I'm not the early rising type of person, usually my son will only have a simple breakfast before he goes to school, however, how to make a healthy, simple and relaxing breakfast so everyone can start the day with hearty breakfast is so important in our life.
Today make an easy creamy scrambled eggs for my son, I don't have pouring cream in my fridge so I substituted it with milk. The Vollkornbrot bread smell so good after toasted, you can add a piece of cheese to go together with the creamy scrambled eggs!
I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House (Me ^.^)
Recipe adapted from The Australian Women's Weekly: The Country Collection cookbook with changes
(Make one serving)
2 slices Vollkornbrot, toasted (a type of rye bread from Germany)
1 tsp dried parsley
a pinch of salt
a pinch of black peppers
1. Place eggs, milk and dried parsley in the medium bowl, beat lightly with a fork.
2. Melt butter in large frying pan over medium heat. Add egg mixture, wait for a few second, then use a spatula to gently scrape the set egg mixture along the base of the pan. Cook until creamy and barely set.
3. Serve toast topped with scrambled egg, sprinkle with salt and peppers.