Butter Garlic Eggs

To make creamy scrambled eggs with butter and garlic, whisk together eggs with black pepper and red chili flakes. Cook the mixture in a pan with oil and butter on low heat, stirring continuously until fluffy. Then, prepare a garlic butter sauce by sautéing garlic, adding cornflour, and gradually mixing in lukewarm milk until thickened. Combine the scrambled eggs with the sauce and cook for a few more minutes to let the flavors meld.

Yes, you can make butter garlic eggs dairy-free by substituting the butter with a plant-based butter alternative and using a non-dairy milk, such as almond or soy milk. This will keep the dish creamy while accommodating a dairy-free diet.

If you don't have cornflour, you can substitute it with all-purpose flour or arrowroot powder. Both will help thicken the sauce, but be sure to adjust the quantity as needed, since they may have different thickening properties.

To store leftover butter garlic eggs, let them cool completely, then transfer them to an airtight container. They can be refrigerated for up to 3 days. When reheating, do so gently on low heat to avoid overcooking the eggs.

Butter garlic eggs pair wonderfully with toasted bread, avocado slices, or a fresh salad. You can also serve them alongside sautéed vegetables or crispy bacon for a hearty breakfast or brunch.