Scrambled eggs




  • 3 eggs
  • 50ml milk
  • Salt and pepper
  • 1 tbsp of Acropolis Classic Olive Oil



  • Crack the eggs into a measuring jug. Add a pinch of salt and pepper. Also add the milk.
  • Then use a fork to beat it all together well.
  • Put a saucepan on a medium heat and add the Acropolis Classic Olive Oil.
  • Leave it to warm up, then when warm pour in the egg mix.
  • Stir slowly with a spatula.
  • When it starts to stick keep stirring it until it鈥檚 golden brown.
  • Serve with buttered toast and sprinkle some salt and pepper on top.