Scrambled eggs are the perfect breakfast in my eyes. They’re quick, simple and irresistible when done right. But they can be a little basic, which is why I always add one thing at the very end that really takes the taste up a notch. My secret ingredient that I’ve used in my scrambled eggs since I was a kid is parsley.
A little chopped fresh parsley mixed through the creamy eggs at the end of cooking adds a brightness to the flavour that really makes them perfect — and it’s so simple to do. Parsley also freezes really well, so what I usually do is buy fresh parsley, then chop it up and place it in a small container in the freezer to be sprinkled through whatever I fancy.
