Ingredients

Method

• For English-style scrambled eggs:
• 2 T butter
• 4 free-range eggs, beaten and seasoned
• For French-style scrambled eggs:
• 4 free-range eggs, beaten and seasoned
• 2 T butter, cut into small pieces
• For American-style scrambled eggs:
• 2 T butter
• 4 free-range eggs, beaten and seasoned
• For the toast:
• 2 T butter or ghee
• 3 slices Cape seed bread
• For the toppings:
• 100 g frozen petit-pois peas, blanched
• 2 T crème fraîche
• Lemon juice, a squeeze
• 100 g Dalewood Boland cheese
• 100 g feta

Method

Ingredients

To make the English-style scrambled eggs, melt the butter in a saucepan over a medium to high heat. Add the eggs and stir until the curds start to cook. Remove from the heat while still wet – the eggs will continue cooking in the pan.

To make the French-style scrambled eggs, place the eggs in a glass bowl over a saucepan of simmering water. Whisk occasionally until slightly thick. Add the butter and fold in using a spatula as they cook. This method takes the longest.

To make the American-style scrambled eggs, melt the butter in a nonstick pan. Add the eggs and leave to cook ever so slightly, then fold the mixture in from the edges making big folds using a spatula. Remove from the heat when eggs are still shiny and wet.

Melt the butter or ghee in a nonstick pan over a high heat and toast the bread on both sides. Top each slice with the different scrambled eggs.

To make toppings, blitz the peas, crème fraîche and a squeeze of lemon juice.

Grate the Boland cheese over one piece of toast, break feta over the other and top the last one with pea purée. Season to taste.

Cook's note: The American way is my all-time favourite – but it’s always good to have options.

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