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.

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.

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.

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

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 80p – a very frugal start to the day and a cracking recipe.