1. Peel and crush garlic. Break the eggs into a large bowl, whisk until light and frothy. Season well with salt and pepper. Stir in the nutmeg. 2. Melt the butter over a low heat in a small heavy saucepan. Add the garlic and cook gently for about 1 minute, or until softened but not browned. 3. Add the eggs to the pan, stir rapidly with a fork for 3 - 4 minutes or until almost scrambled. 4. Stir in the cream and parsley. Remove from heat and continue to stir until eggs are just set. Allow to stand for about 1 minute, 5. Serve on toast if desired. 6. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
