• 2 tsp PERinaise
  • 3 large eggs
  • 3 tsp unsalted butter
  • 1/4 oz thinly sliced chives or parsley
  • salt and freshly ground black pepper, to taste

Cooking Instructions

1 Whisk together the eggs, PERinaise, salt and pepper until fully incorporated and frothy.
2 Melt one teaspoon of butter in a small non-stick skillet until foamy.
3 Add the egg mixture and cook on a medium-low heat, pulling the sides, which will cook quickest, into the middle and allowing the runny egg to touch the hot pan.
4 When the eggs have almost set, and still look just a bit wet, add the last 2 teaspoons of butter, and remove from the heat.
5 Top with chopped chives or parsley and serve with toast, bacon and drops of your favorite PERi-PERi sauce!

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