Olive Oil Scrambled Eggs
// Introduction
The French have their butter. The Italians have olive oil. And once you've made scrambled eggs this way, you'll understand why there's no going back. The olive oil gives the eggs a silkiness that butter can't match, with a subtle fruitiness that makes even a Tuesday morning feel like something worth waking up for.
// Ingredients
// Method
- 01
Crack the eggs into a bowl and whisk with a pinch of salt until fully combined.
- 02
Heat the olive oil in a non-stick pan over the lowest heat possible.
- 03
Pour in the eggs and leave them for 30 seconds without touching.
- 04
Using a spatula, gently fold the eggs from the edges inward. Do this slowly and with patience.
- 05
Remove from heat while the eggs still look slightly underdone — they will continue cooking.
- 06
Serve immediately on toasted sourdough with fresh herbs and a final drizzle of olive oil.
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