Cooking Time: 5-7 min Servings: 4-6
½ cup whole milk
2 tablespoons Olive Scene Mushroom & Onion Olive Oil
Salt and ground white pepper, to taste
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Add the milk to the eggs and season to taste with salt and white pepper. Continue to beat in the mixer.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the oil and swirl to coat the pan.
Pour in the eggs, but do not stir. Allow the eggs cook for about 1 minute, or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there is no liquid left. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Do not break up the egg, though - try to keep the curds as large as possible.
Transfer to a plate when the eggs are set but still moist and soft. The eggs will continue to cook for a few moments after they are on the plate.
Serve with sausages and boxty for a full Irish breakfast.