Scrambled Eggs with Tomato Cream
2 T (30 ml) Ina Paarman’s White Sauce Powder
½ cup (125 ml) water
4 T (60 ml) butter
Beat the eggs with a wire whisk in a bowl until well mixed. Mix White Sauce Powder with the water and beat into the eggs. Warm a heavy based dry frying pan. Add the butter. As soon as the butter has melted and begins to foam, swivel the pan to coat the base with butter.
Add all the egg at once and turn the stove down to low. When the egg starts setting, stir very gently to allow the un-cooked egg to come into contact with the base of the pan. As soon as the mixture is creamy and just beginning to set, remove from the direct heat. The eggs will continue cooking, away from direct heat. Make sure to remove the pan while the eggs are still slightly runny on top and immediately spoon it out of the hot pan onto the serving platter.
To make the Tomato Cream, half whip the cream. Add the Sun-dried Tomato Pesto and Chilli & Garlic Seasoning and continue beating until just thickening. Do not overbeat, the texture should be like a thick double cream yoghurt.
Serve on the side with the scrambled egg.
We found many other uses for the Tomato Cream.
Delicious dolloped on cooked vegetables, fish and chicken. Also good as a spread on bread with cheese.