Soft scrambled eggs folded through a garlicky paprika cream sauce, this one-pan dish takes about 15 minutes and feeds two. The trick is whisking a splash of broth into the eggs; it loosens the mixture so the curds set soft instead of drying out. Cook the eggs gently and pull them out while they still look slightly wet, since they finish in the hot sauce. Keep the garlic at golden, no darker, or it turns bitter. Simmer the cream until it coats the back of a spoon, fold the eggs in, and pile everything on toast.
Instructions
- 1
Whisk 3 eggs with 60 ml of meat broth until smooth.
- 2
Melt butter in a pan, pour in egg mixture. Stir gently to form soft curds — aim for something between scrambled and lightly fried.
- 3
Transfer eggs to a plate and keep warm.
- 4
In the same pan, melt another knob of butter. Sauté finely chopped garlic until golden and fragrant.
- 5
Add paprika, oregano, and chili flakes. Stir briefly.
- 6
Pour in heavy cream, stir, and let simmer until the sauce thickens.
03:00 - 7
Stir in fresh chopped parsley.
- 8
Fold the eggs back into the sauce, coating every bite. Serve immediately — on its own or on bread.
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Frequently Asked Questions
How do I get soft, custardy eggs?
Whisk the eggs with a little broth, cook gently over low heat, stir into soft curds and pull them off before they fully set — they finish in the warm sauce.
Why add broth to the eggs?
A splash of broth loosens the eggs and adds savoury depth, so the curds stay tender and silky rather than dry.
What do I serve them with?
They are rich enough on their own, but best piled on crusty toast to soak up the garlic-cream sauce. A green salad cuts the richness.