Scrambled eggs with pastrami Recipe

Scrambled eggs with pastrami Recipe

  • 25g/1oz unsalted butter
  • 1 tbsp olive oil
  • 25g/1oz pastrami, finely chopped
  • 30ml/1fl oz milk
  • 2 free-range eggs, lightly beaten
  • salt and freshly ground black pepper
  • 1 fresh flatleaf parsley leaf, to garnish
  1. Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through.
  2. Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy.
  3. To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf.
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