Scrambled Eggs with Sausages

A simple breakfast.

Scrambled Eggs


2 eggs

6 tbsp milk ( I used 3 tbsp whipping cream, 3 tbsp milk )

Salt and pepper, to taste

A knob of butter


1. Crack the eggs into a mixing bowl. Add the milk to the eggs.  Beat them until well combined.  Season to taste with salt and pepper.  Beat again to mix.

2. Heat a non-stick pan over medium-low heat.  Add the butter and let it melt.

3. Pour in the eggs mixture. Don’t stir, let the eggs cook for 30 seconds or until the bottom start to set.  With a wooden spatula, gently push one edge of the eggs into the center of the pan.  Repeat until there’s no liquid left.

4. Turn off the heat.  Transfer to a plate when the eggs are set but still moist and soft.