Thai Scrambled Eggs

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Thai Scrambled EggsWe love this Asian twist on scrambled eggs for an aromatic twist on everybody’s favourite breakfast treat.

Serves: 2

Cooking time: About 10 minutes

What You’ll Need:

  • 4 Happy Co Eggs – Whites, Biggies, Organic
  • 75ml (5tbsp) Coconut Milk
  •  Seasoning
  • 12g (½oz) Butter
  • 3 Spring onions, sliced
  • ½ Red chilli, deseeded and finely chopped
  • 5ml (1tsp) Root ginger, peeled and grated
  • Ciabatta, sliced & extra spring onions, sliced to serve

 

What To Do:

 

  • Lightly whisk together the eggs, coconut milk and salt and black pepper.
  • Heat a small non-stick frying pan, then add the butter and let it melt.
  • Add the spring onions, chilli and ginger and stir.
  • Pour in the egg mixture and let it sit, without stirring, for 20 seconds. The stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat.
  • Toast the sliced ciabatta, butter & serve scrambled eggs piled on the toast & scatter with extra sliced spring onions.

For more mouth-watering recipes, visit www.thehappyegg.co.uk

 

 

 

 

 

 

 

 

 

 

 

 

 

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