Gentlemen's relish & scrambled eggs
- Preparation and cooking time
- Makes 12 chunky fingers
- 25g softened butter , plus extra for the eggs
- 2 tsp Gentleman’s Relish
- 4 eggs
- 4slices of toasted wholemeal bread
- 1 tsp chopped flatleaf parsley
- STEP 1
Beat the butter and Gentleman’s Relish together with a wooden spoon until well blended. Beat the eggs lightly and season with pepper, but no salt. Melt a knob of butter in a pan and tip in the eggs. Let them cook for a few seconds, then stir, still over the heat, until creamily scrambled.
- STEP 2
When the eggs are just not quite done, take them off the heat and stir in another generous knob of butter. (This is a useful trick if you’re making scrambled eggs for breakfast too: adding extra butter, or a tablespoonful of cream, brings the temperature down and means the eggs won’t overcook on the way to the table.) Butter the toast with the Gentleman’s Relish-flavoured butter, and top with the eggs. Cut into fingers, sprinkle over a little parsley and serve straight away.