Maggie Beer

Maggie's Scrambled Eggs

For more recipes like this, Join Maggie's Food Club

Step 1: Cut the butter into very small cubes. Heat the grill plate and cook the bacon. While bacon is cooking heat up the croissants.

Step 2: Combine the eggs. Add the cream but don’t combine completely, add half the butter to the egg mixture and whisk, leave a little separation.

Step 3: Using a very low flame place half the butter in your favourite pan and let just melt and sizzle a moment. Add the egg mixture and with a wooden spoon lift the egg away from the pan slowly. Add a bit of cracked pepper and remove from heat. Just as the egg comes together but is not “set”, add salt to taste and turn the eggs out onto the plate. Eggs should be creamy, not stiff and there will be a little moisture.

Step 4: Serve with and grilled rashers of bacon and a dash of Cabernet sauce. Use unsalted butter for toast.


  1. 1 tbspn per 3 eggs unsalted butter
  2. 3 rashers per person saskia’s black pig belly bacon
  3. 180g 3 per person eggs
  4. 1/4 cup per 3 eggs thick cream
  5. To taste salt flakes
  6. 25ml 1 tbspn per person Cabernet Barbecue Sauce

Maggie's Scrambled Eggs appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox