Scrambled Eggs with Lobster Oil


Preparation time
10 minutes

Cooking time
5 minutes

2 people

2 teaspoons Ferguson Lobster Oil
2 thick slices bread, toasted
1 avocado, sliced
Small handful salad leaves
4 eggs
ΒΌ cup milk
1 tablespoon chopped chives
Salt and pepper
2 teaspoons butter

Scrambled Eggs with Lobster Oil

Divide the bread, avocado and salad leaves between two serving plates.

Crack the eggs into a medium bowl, and gently whisk. Add the milk, chives, and a big pinch of salt and pepper, and whisk to combine.

Heat a large frypan over low-medium heat, and add the butter and egg mixture. As the egg begins to set, gently pull the eggs from the outside of the pan towards to centre. Continue to cook, occasionally gently folding, until the eggs are no longer runny. Divide the egg among the prepared plates, and drizzle with lobster oil to serve.

(Dietary specifications: Lactose Free use lactose free milk & butter. For Gluten Free option use gluten free bread)