GILL MELLER’S Scrambled Stonegate Estate eggs on toast with buttered samphire

There are few things more satisfying than a plate of properly made scrambled eggs. The secret is to cook them slowly over a very gentle heat, stirring regularly until they become soft, creamy and delicate. At this time of year, I like to serve them with a little buttered samphire on the side. Samphire is in season through the summer months and can be gathered from tidal estuaries and mudflats, though it’s often easier to pick some up a from your local fishmonger or greengrocer.

Preparation time 15 minutes | Cook time 10 minutes | Serves 2-3

INGREDIENTS

25g butter, plus extra for the toast

6 large Stonegate Estate eggs

2–3 slices good malted or white sourdough

100g samphire

A small knob of butter

Sea salt and freshly ground black pepper

METHOD

  1. Place a medium non-stick pan over a very low heat. Add the butter and allow it to melt and gently bubble. Crack the Stonegate Estate eggs into a jug and whisk them well, then pour them into the pan. Cook the eggs very gently for 8–10 minutes, stirring regularly with a rubber spatula or wooden spoon. The eggs should be soft and creamy rather than firm, so take them off the heat while they still look slightly loose.
  2. Meanwhile, bring a small pan of water to the boil. Cook the samphire for 1–2 minutes, then drain well and toss with the knob of butter.
  3. Toast the bread on both sides and butter generously. Spoon the scrambled eggs onto the toast, season well with salt and pepper and serve straight away alongside the buttered samphire.
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