- 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
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!