Thai Chilli Scramble

Scrambled eggs for Breakfast? yes, Lunch? yes, Dinner? also yes. I love a good classic Scrambled Eggs but this one is more of a lunch or dinner option for me.

You can spice up a scramble with almost any spice/curry paste but this one is a delicious Thai Chilli version that’s light and fresh with a hearty complex kick from the Thai Basil & Viet Mint!

Makes 2 Serves

Cook Time - 10 mins

Equipment - Cooktop

Ingredients

• 6 large Eggs, (or 12 mini eggs from young hens!)

• 2 large Tomatoes

• ¼ cup Milk (Nut, Soy, Dairy)

• ~1 cup Thai Basil, fresh

• ¼ cup Vietnamese Mint, fresh

• 2 tbsp Thai Bail Chilli Paste (stir fry paste)

Method

1. Crack eggs into a bowl

2. Chop Tomatoes and fresh herbs

3. Add Milk, Paste and Whisk to break yolks and combine

4. Heat pan, add Tomato cook to soften

5. Add egg mixture to a medium heat and stir gently with a spatular, scraping the bottom of the pan

6. Take eggs off the heat 1 minute before you think they’re done and allow to finish with the heat of the pan

7. Stir in fresh herbs

8. Add salt & pepper to serve *if desired

9. Enjoy!

Tips

• Tips - Don’t overcook your eggs, once they are almost firm allow them to finish cooking with their own heat and the heat of the pan

• Variations - Any other curry/spice paste. You can also rock a Tofu Scramble if eggs aren’t around/for you

• Serving suggestions - Spelt Sourdough Toast, over rice/grains, with sautéed vegetables

• Store refrigerate in airtight container for up to 4 days, do not freeze! (it alters the texture)