Decadent Scrambled Eggs
As Mum says, if you have eggs in the house you have a meal and these would make a substantial dish for any time of the day. I use salmon chorizo from Farro Fresh to top the eggs as I don't eat pork, plus they don't have any crap in them. You can also use smoked salmon or prosciutto or some sliced avocado. The pesto adds a depth of creaminess that wins over cream and again there are options as pesto can be expensive. I've included a recipe for broccoli pesto because how cool is that, sneaking in a green vege! When I don't have any on hand I buy a dip from the supermarket that makes an inexpensive substitute. Finally, I use caramelised onions as the toast topping. With all these extras this egg meal will keep you full for hours.
serves 2
serves 2
takes 10 minutes
Ingredients
- 8 free range eggs
- freshly ground pepper and salt
- 1 tbsp milk
- fresh parsley, finely chopped
- 2 tbsp pesto or make a quick Broccoli Pesto
- salmon chorizo, sliced or smoked salmon slices or sliced avocado
- caramelised onions
Method
- Heat a fry pan over a medium heat. I add a couple of knobs of
- Break the eggs into a bowl, add milk, parsley & season. Grab a fork & give it a good stir so they egg yolks are mixed.
- When the pan is heated & butter melted, add the eggs. Let them cook for 2-3 minutes then using a wooden spoon gently break them up, stirring occasionally. Just before they are set stir in the pesto. Remove eggs from pan so you can give the chorizo a quick sear on each side.
- To serve, on top of toast add a dollop of caramelised onion then the scrambled egg mixture. Placed the cooked chorizo on top. Finish off with some freshly ground pepper and enjoy!
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