Fluffy scrambled eggs cooked in loads of butter with the perfect hint of garlic - creamy, savory, and oh-so-satisfying! Whether you’re rushing through a Monday morning or planning a slow Sunday brunch, they’re always a winner. Toast on the side or just grab a spoon and go all in?

Ingredients
For Scrambled Eggs
● 4 large eggs
● 2 cloves garlic, finely chopped
● 1 tbsp butter
● Salt, pepper, and chili flakes, to taste
For Creamy Garlic Sauce
● 1 small onion, chopped
● 1 tbsp butter
● 1 tbsp flour
● 1 cup milk
● Salt, pepper, chili flakes, and oregano, to taste
● 1 clove garlic, chopped
● Fresh coriander, chopped

Instructions
1. Make the Scrambled Eggs
Whisk the eggs with salt, pepper, chopped garlic, and chili flakes. Melt butter in a
pan, pour in the eggs, and scramble until soft and fluffy. Remove from the pan and
set aside.
2. Prepare the Creamy Garlic Sauce
In the same saucepan, melt butter and add chopped garlic and onions, cooking until
softened.
3. Make the Sauce
Stir in the flour and cook briefly to make a roux. Slowly whisk in the milk, stirring
continuously until the sauce thickens.
4. Season the Sauce
Season with salt, pepper, chili flakes, and oregano. Remove from heat and add fresh
coriander.
5. Combine and Serve
Toss the scrambled eggs in the sauce and garnish with extra coriander or chili flakes,
if desired. Enjoy with toast or rice.

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