Today is turning into a breakfast all day kind of day for me! For week two of #julianneatsbacktobasics I thought I'd share how I make creamy scrambled eggs without milk or butter!

As someone who is lactose intolerant it took me a while to make scrambled eggs without them being too dry. When I worked out this method it was a major deal for me as they are my favourite breakfast food!

I hope you enjoy! What's your favourite breakfast food? Leave me a comment and let me know!

INGREDIENTS

2 to 3 Eggs per person

Salt

Rapeseed Oil

METHOD

There are two tricks to my eggs:
1. Start with a decent amount of rapeseed oil and your eggs in a cold pan.

I love how the rapeseed oil gives the eggs a deeper flavour and stops them sticking to the pan.

Mix the eggs and oil together in the pan before adding the heat. This means less dishes to wash and the eggs don't start to just fry when they touch the pan, so you don't get a burn oil taste.

2. Turn the temperature under the frying pan to low. This allows you to remain in charge of the texture and consistency of the eggs. Make sure to keep stirring the eggs until they are cooked through to your liking!

Put them ontop of toast and enjoy!