Brunch
Leek & Feta Filo Quiche
Crispy filo pastry filled with golden leeks, spinach, dill and a whole block of feta
❄ Freezer Friendly
20 min prepServes 16Easy
My White Kitchenmywhitekitchen.com
Brunch
Creamy Scrambled Eggs with Chives
Soft, buttery eggs piled high on golden toast
These are the scrambled eggs I make when I want something simple but a little bit special. A splash of cream and a generous knob of butter make them impossibly soft and silky, and fresh chives on top make them feel like something you'd order at a nice café. Ready in under 10 minutes — use GF bread to make this gluten free.
Ingredients
2 serves
- 4 eggs
- 3 tbsp cream
- 1 tbsp butter
- Salt and pepper, to taste
- Fresh chives, snipped, to garnish
- 2 slices toast bread, toasted and buttered
- Flaky salt, to finish
Method
- 1
Crack the eggs into a bowl, add the cream and a pinch of salt and pepper. Whisk well until fully combined.
- 2
Melt the butter in a small non-stick pan over low-medium heat. Don't let it brown.
- 3
Pour in the egg mixture. Leave it for a moment until you see the edges just beginning to set, then gently fold with a spatula, pushing the eggs from the outside in.
- 4
Keep folding slowly and gently — you want big, soft curds. Remove the pan from the heat just before they look fully cooked, as they'll continue to set from the residual heat.
- 5
Pile onto buttered toast, scatter over the snipped chives and a pinch of flaky salt. Serve immediately.
Kitchen Notes
The key is low heat and patience — rushing scrambled eggs on high heat gives you rubbery, dry results. Pull them off the heat while they still look slightly underdone.
What I'd serve with this
A strong flat white and a quiet morning.
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Nutrition
Estimated per serving — recipe makes 2 servings
Calories320kcal
Protein16g
Carbohydrates18g
Fat21g
Dietary Fibre1g
Nutrition values are estimates only, calculated from ingredients. Actual values may vary depending on specific brands, portion sizes, and preparation methods.
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