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Scrambled Eggs


  • 20gr The Homemade Kitchen Butter
  • 4 Eggs from Runnymede Farm
  • A good splash of high-quality milk or cream
  • Salt & Pepper to taste
  • Good quality bread (like a sourdough)


  1. In a bowl, crack eggs and beat with cream, salt, and pepper.
  2. Melt butter in pan over a low heat, avoid burning.
  3. Pour egg mix into pan.
  4. Using a spatula or soft edge spoon, gently move egg mix around the pan. Soft curds will start to form.
  5. Gently push curds away from the edges to avoid them sticking to the pan.
  6. Eggs are ready when curds are a little shiny in appearance (just slightly undercooked).


Serve scrambled eggs hot immediately over toast, lathered with fresh butter. Scatter some fresh parsley or chives on top.


In a separate pan fry up some fresh tomatoes, and kale to serve with eggs. Add bacon, mushrooms, fresh avocado – your options are endless!

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