Breakfast

Cheese and Spring Onion Scrambled Eggs recipe

Name: Cheese and Spring Onion Scrambled Eggs
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 tsp olive oil; 3 spring onions; large handful of fresh spinach (optional); 4 eggs, beaten; a pinch of salt and black pepper; 25g cheese, grated (I like Pecorino Romano); leaves from a sprig of parsley, chopped (optional); toast (sourdough is my favourite); bagels; English muffins

Jump to recipe

Soft and creamy scrambled eggs, flavoured with Pecorino Romano and spring onions. This is the weekend breakfast I eat the most and I never tire of it.

Prep15m
Total15m

eggs vegetarian

Update

These eggs now get a big handful of spinach added alongside the spring onions. A highly recommended addition.

I’ve written about these eggs before in my Croissant with Ham and Scrambled Eggs recipe but they’re getting their own recipe because they’re delicious on every type of bread and they don’t need ham.

I don’t enjoy the taste of egg whites so scrambling eggs with cheese and spring onion has been a revelation because the flavour completely changes. You could use a shallot or half an onion if you don’t have spring onions and any kind of cheese works, especially Cheddar, but salty Pecorino Romano is my favourite.

Notes

I love creamy scrambled eggs but if you prefer a firmer texture then cook the eggs on a higher heat.

Recipe

Cheese and Spring Onion Scrambled Eggs

Prep15m
Total15m

Serves: 2

Ingredients

Scrambled eggs

1 tsp olive oil
3 spring onions
large handful of fresh spinach (optional)
4 eggs, beaten
a pinch of salt and black pepper
25g cheese, grated (I like Pecorino Romano)
leaves from a sprig of parsley, chopped (optional)

Serve with either

toast (sourdough is my favourite)
bagels
English muffins

Method

Place a small to medium frying pan over a low heat and add 1 teaspoon of olive oil.
Slice 3 spring onions and add to the pan. Fry for 2-3 minutes, stirring occasionally. If using, add a large handful of spinach and stir until it wilts.
Season 4 beaten eggs with a pinch of salt and black pepper then pour into the frying pan along with 25g of grated cheese. For creamy eggs, cook for around 6-8 minutes on the lowest heat possible, constantly stirring.
While the eggs are cooking, toast your bread.
Once the eggs are done to your liking (around 80% cooked for me), turn off the heat and top the toast with the eggs. Finish with chopped parsley, if using. Serve immediately.