Soured cream keeps these scrambled eggs really rich and creamy, while the basil and mozzarella add a little Italian flair. Serve with granary toast and extra grated mozzarella over the top.
- 4 eggs
- 3 tbsp. soured cream
- 60g grated mozzarella
- 1 tbsp. butter
- 1 tbsp. finely chopped fresh basil leaves
- Salt and black pepper
Whisk eggs and soured cream until smooth. Whisk in the mozzarella.
Melt butter in a large pan and add the eggs. Cook, stirring occasionally, until they look around 30-40 seconds from being done. Take the pan off the heat and add basil, salt and pepper.
Stir until the eggs are set to your liking. Serve immediately.