Scrambled eggs with a twist!
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servings
6-8
Loosely based on spicy Sri Lankan omelettes and Indian eggs, these are scrambled eggs with knobs on! More-ish, with a little bit of heat and oodles of flavour, and just the job for breakfast, brunch or a light supper.
ingredients
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2 good slices of bread (ideally sourdough)
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butter
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4 – 6 fresh free-range eggs (such as Clarence Court, Burford Browns)
Any or all of the following
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3 spring onions or 1 shallot thinly sliced
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1 clove of garlic crushed
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½ a red or green chilli, seeded & finely chopped, or dried chilli flakes
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salt and freshly ground black pepper
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1 tomato, quartered, seeded and diced
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coriander, parsley or chives, chopped
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a handful of wild garlic or spinach leaves, cut into thin ribbons
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Parmesan cheese, grated
directions
1. Melt a little butter in a saucepan and cook the onion and chilli until softened. Add the garlic and cook briefly until fragrant.
2. Meanwhile, toast and butter the bread. Keep warm.
3. Off the heat, break the eggs into the saucepan and break up/scramble with a wooden spoon. Cook over a gentle heat
4. stirring continuously. Keep moving the pan on and off the heat, still stirring, to prevent the eggs from over-cooking. They should be creamy and barely set.
5. Just before the eggs are cooked to your liking, season and stir in all of, or your choice of, the other ingredients, except for the cheese. Cook to your preferred consistency, and then spoon onto the toast. Scatter with Parmesan, if using, and serve immediately.
Recipe Note
Get-Ahead:
Prepare to the end of Step 1 up to 24 hours ahead.
Hints & Tips
Up the amount of chilli if you like it hot!
As always when scrambling eggs, to ensure a lovely texture and big curds, don’t add any salt until the very last minute.