Scrambled Eggs with Florina Peppers
by Chef Christina Christofi
Preparation time: 45 minutes
Cooking time: 4 hours
Difficulty:
Serves: 4
Ingredients
- 6 eggs
- 25 g milk whole
- 50 g butter
- salt
- pepper
- 2 tbsp Florina peppers, finely chopped
- 1 tsp grated parmesan to garnish
- 2 slices sourdough bread to serve
Method
- Beat 6 eggs with milk and salt.
- Heat a small non-stick pan on medium heat and add the butter to cover the entire surface.
- Add the egg mixture to the pan and cook on low heat, stirring with a wooden spoon, until the eggs are soft and creamy.
- When the eggs are ready, add the Florina peppers and stir lightly. Remove the eggs from the heat and serve immediately. (Attention! Do not leave the eggs in the pan, as they will continue to cook.)
- Dust with some grated parmesan and serve with sourdough bread slices, that you have lightly toasted.