Brown Butter Scrambled Eggs

Brown Butter Scrambled Eggs Recipe

Dedicating an entire post to a recipe for scrambled eggs may, at first, seem a little extravagant and not at all frugal. However, when you taste these decadent, silky eggs and realise just how much nutty flavour brown butter is able to instil in your breakfast, you’ll be glad that I have. The problem with this recipe is that once you’ve made it once, you’ll want to make it again and again – the syndrome, I believe, is called pringleitis – a dangerous case of not being able to stop “popping” once you’ve started. Terrible though this may seem, there are far more unfortunate curses in existence and you’ll soon come to terms with it and the spare tyre you have unwittingly thought it best to store around your midriff – healthy eating this is not.

Brown Butter Scrambled Eggs Recipe

Breakfast is a meal in which everyone should eat heartily. Indeed, it was once said that one ought to ‘breakfast like a king, lunch like a prince and dinner like a pauper’ and never has a truer word been spoken. Not only is cordial adherence with the saying the healthiest way to structure your daily eating habits – it gets your metabolism off to a jolly good start and it’s difficult to digest efficiently when you’re asleep – it is tantamount to an early morning constitutional and really serves to get those brain cells in order, if you are lucky enough to be in possession of any. It’s likely that should one eat well in the morning, one is more than likely to manage great things in the afternoon. With that in mind, on with the day and with the recipe!

Brown Butter Scrambled Eggs {recipe}

Serves 1

Ingredients:

• 2 eggs

• A good knob of salted butter, 15g is good

• A pinch of salt and pepper

• 1 tbsp whole milk

• A little fresh parsley, roughly chopped

• 1 slice of bread, I used a mixed starter loaf

Method:

1. Crack your eggs into a bowl and whisk with a pinch of salt and pepper and the milk. Do not over whisk, it still wants distinct, but small, lumps of yolk.

Brown Butter Scrambled Eggs Recipe

2. Put a heavy based pan or skillet over a high heat. Add the butter and cook until it begins to brown, this should take a minute or so. Add the egg mixture and leave for 10 seconds, begin to move it around the pan until most of it is cooked – resist the temptation to mix it all really thoroughly.

Brown Butter Scrambled Eggs Recipe

3. Serve it on toasted bread immediately; it will continue to cook after being served so it’s best to leave it under done. Sprinkle with parsley before eating

Brown Butter Scrambled Eggs Recipe

Cost: Eggs, bread and butter… what more can I say? They’re very cheap, you know that. In fact, my butter, which was purchased locally, was exceedingly cheap at only £1.50 per 250g. It also happened to be the best butter I’ve ever tasted. Anyway, before digression sets in, this dish should set one back no more than 80pa very frugal start to the day and a cracking recipe.

69 thoughts on “Brown Butter Scrambled Eggs

  1. Elly McCausland

    How funny, I’m having scrambled eggs for dinner – might give this a go as a twist on my usual recipe! Love the idea of the brown butter. Scrambled eggs are definitely underrated. Your toast looks good too!

  2. Jill

    When I saw the title of this post I thought, “How have I not thought of this?!” I love brown butter. And I love scrambled eggs. A definite win in my book!

  3. narf77

    You lucky bugger! “Farmhouse butter?!”…now I envy you all over again! I just got that wonderful cheap cheese lust out of my head and now “Farmhouse butter?!”…sigh…it would seem that both sides of the Atlantic have my envy…The America’s have every foodstuff known to man crammed into every shop to delight their tastebuds (and annoy me…) and now “Farmhouse butter and cheap gourmet cheeses” in the U.K. can someone PLEASE tell me what Australia has? Summer I guess ;). Frugal and comfort, that’s what this blog should be called…your food always sings out to my inner child…it always wants to reach out with its bottomless spoon and take some of what you have posted about…”NO! Put that down! I am vegan…I am green smoothie woman…I don’t eat that!”…but the inner child is willful and wields a very VERY big spoon! ;). Love the recipes…keep it up Frugal, you might just get yourself an O.B.E. for your efforts to make the rest of the colonies envious as hell…

  4. Shira

    Loving this post Nick! Nothing beats a fresh egg when one is ravished in the morning…and your method looks classic & flawless! Love the look of that crusty bread too!

  5. ohlidia

    I think eggs are pretty frugal, and not so unhealthy if you skip the brown butter. But they wouldn’t be as delish! I’ve commented on your recipes, I’ve commented on your photos, but I have yet to comment on your excellent writing!

  6. Eva Taylor

    This sounds incredible. The French make their scrambled eggs over a Bain Marie and they fold them gently to get big puffy pillowy eggs! They also put a good knob of butter in them, but the brown butter sounds much better!

  7. musingmar

    I have scrambled eggs most days, and sometimes I let the butter go too far, by which I mean to say I make eggs with brown butter. Sounds much more elegant that way. Must say, the way you’ve made and presented yours make them much more of an occasion than what I usually bang together. Indeed, the humble egg is an elegant thing and deserves such special treatment.

  8. trendbytes

    What I would give to have butter like that in the states…if I could find it, it would cost an arm and a leg. Maybe its time to buy that cow. That looks so yummy…can’t wait to surprise my teens with a new breakfast this weekend!

  9. Bill

    Just happened on your blog and wanted to say great job! It’s so great to find another food blog created by a guy. We’re definitely in the minority. You’re photography and creative recipes look great and I’m definitely putting you on my blogs to follow list. Happy cooking!

  10. djmatticus

    So hungry this morning. Delicious looking breakfast stuffs teasing me. Must have them. Must have them now! Nom Nom Nom, mmm, tastes like monitor. ;-) Looks fantastic, can’t wait to try this out!

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