• Serves: 2
  • Prep Time: 10 minutes
  • Cooking Time: 5 minutes
  • Difficulty: easy

Weekend breakfasts in my house are so very different to how I start my day Monday to Friday. On weekdays, my focus is on quick and healthy foods; smoothies, fruit, yoghurt and porridge all feature heavily. But as tasty as those breakfasts are, at the weekend I like to mix it up a little. On-the-go food is replaced with eggs, pancakes, smoked salmon, or anything that breaks the cycle of the normal working week.

With Valentine’’s Day just around corner, there’’s no better excuse to make a really indulgent breakfast, and these herby scrambled eggs served on doorstop toast with bresaola will really hit the spot.

Whether you choose to serve them with a pot of tea or a glass of Champagne is up to you, Valentine’’s Day only comes around once a year, so I would say it’’s the perfect excuse to crack open the fizz.


here's what you'll need...

  • 2 slices of good quality bread (sourdough, French Cob and Parisienne loaves work well)
  • 4 large eggs, whisked
  • 4 slices of bresaola
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tbsp of butter
  • Salt and pepper

Herby eggs ingredients


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here's how it's done...

  • 1

    Slice your bread thickly, it should only just fit in your toaster, –and put to one side.

    Herby eggs instruction image 3

  • 2

    Crack the eggs over a large bowl. Add the herbs and a pinch of salt and pepper and whisk well.

    Herby eggs instruction image 1

  • 3

    Put a frying pan on the hob over a medium heat and add a good knob of butter. Once the butter has melted, add the eggs. While the eggs are cooking, toast your bread and then butter your toast. Keep the eggs moving until they are cooked, so that they scramble well. To each piece of toast, add two slices of bresaola and top with the herby scrambled eggs.

    Herby egg blog image 2

    There you have it, a perfect Valentine’’s Day breakfast.

    One last recommendation: Fill your glass with some bubbles and take this breakfast back to bed. It tastes even better there!


By Chiara Pannozzo on 03.02.14

Guest Contributor

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