Lemon Scrambled Eggs

Fresh lemons and a deli-delicious mushroom and truffle sauce give Sophie Grigson's delicious egg recipe a tempting touch of luxury
By Sophie Grigson
Lemon Scrambled Eggs
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

main

  • 3 eggs
  • juice of ½ lemons
  • 1 tbsp double cream
  • black pepper
  • 30 g butter
  • 1 tbsp salsa truffina, (Mushroom and Truffle Sauce)
  • buttered toast, to serve

Method

1. In a bowl whisk lightly the eggs, lemon zest, lemon juice and double cream then season with salt and freshly ground black pepper.

2. Melt the butter in a frying pan and add the egg mixture. As the eggs cook use a fork to scramble them.

3. Place the scrambled eggs on a plate and spoon over the mushroom and truffle sauce.

4. Serve with a slice of crusty buttered toast.

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