Mindfulness factor: blow the cobwebs away with this hot-and-spicy take on traditional scrambled eggs
Prep time: 5 minutes
Cooking time: 13 minutes (around 5 minutes of active-cooking)
2tbsp olive oil
200g cherry tomatoes, rough chopped
bunch of basil, leaves & stalks rough-chopped (bash the stalks to release the flavour)
1tbsp sriracha hot sauce, or to taste (or substitute with 1/2tsp chili, finely diced)
1 garlic clove, minced
2 bagels, sliced in half (optional)
– Prep your ‘dirty sauce’ first. Heat the oil in a large frying pan or skillet then add the garlic and cook for around 30 seconds or until fragrant. Tip in the tomatoes and basil stalks and leave to simmer for 10 minutes
– At the 10 minute mark, toast the bagels and make your scramble. Add the eggs and cream to a bowl and whisk with a fork to break the yolk. Heat the butter on a very-low heat and when it foams add the eggs and leave to cook for a minute, then gently drag a fork through to create folds of partially-cooked egg. Leave for a minute to cook further then repeat the process. When your eggs are ready turn off the heat as they’ll cook further in the pan
-Back to the sauce, stir in the sriracha and basil leaves until wilted (around 30 seconds) then gently stir through the eggs and et voila…dirty eggs!
Butter your bagels then place a generous portion of dirty eggs on top. Add a drizzle more sriracha if you like it hot!
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