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Scrambled Eggs with Citrus Salad Recipe

Perfect fluffy eggs every time! Make them with a lovely citrus salad and honey mustard vinaigrette to step up your brunch game.
Course Breakfast
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 377kcal
Author Nora


For the Salad

  • 1/4 cup rapeseed or light olive oil
  • 1 tablespoon orange or grapefruit juice
  • 2 teaspoons honey
  • 1 teaspoon mustard
  • Salt & pepper to taste
  • 8 oranges preferably a mix of blood and blonde
  • 2 grapefruits
  • 2 shallots
  • 1 avocado
  • Fresh mint and thyme sprigs

For the Eggs

  • 8 large eggs
  • 8 tablespoons water
  • 1/2 cup cheddar cheese shredded
  • 3 tablespoons chopped herbs I used parsley and chives
  • Salt & pepper to taste


To Make the Salad

  • Add the oil, juice, honey and mustard to a small jar, close the lid and shake until creamy. Taste and season with salt and pepper. Put in the fridge until ready to use.
  • Cut the oranges and grapefruits into slices, then remove the zest with a small, sharp knife. Thinly slice the shallots and cut the avocado into chunks.
  • Arrange the grapefruit and orange slices on plates and top with the avocado and shallots, leaving space on the plate for the eggs.

To make the Eggs

  • Meanwhile, heat a large lightly greased frying pan over medium high heat.
  • Whisk the eggs with the water in a medium bowl until frothy and pour into the pan. Wait until the eggs have set on the bottom of the pan before slowly and carefully scraping through them with a spatula. Do this with long strokes and take your time. This should give you large chunks.
  • When the eggs are set but still a bit wet looking, add the cheese and herbs and mix carefully. Finish cooking for 30 seconds to a minute then season with salt and pepper.

To Finish

  • Garnish the salad with mint and thyme leaves and drizzle with the dressing. Add the eggs to the plates and serve immediately.


Calories: 377kcal