An Oeuf Is Enough, Is Enough…

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Chili Scrambled Eggs with Scallions and Toasted Muffins

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Ingredients per person:

  • 2 free range eggs
  • 1 tbsp butter
  • 2 scallions
  • 1 english muffin
  • 1 tbsp cream or milk
  • 1/4 of veggie or chicken stock cube
  • Tabasco sauce
  • Cumin
  • Paprika
  • Salt and pepper

    Directions:

    In a bowl; whisk the eggs, stock, milk and a dash of Tabasco. Melt the butter in a saucepan and add the egg mixture. Meanwhile toast the muffin and butter when ready and place alongside a clump of fresh salad. Keep stirring the eggs until they are light and fluffy and then place on top of the muffin when ready. Dust with cumin, paprika, add a few more splashes of Tabasco and garnish with roughly chopped scallion. It’s simple, effective and extremely tasty… with only one pan to wash. It WILL be a stubborn one though and will require a good soak whilst you finish off your Bloody Mary!

    Reflections:

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    I have always had a love/hate relationship with scrambled eggs. In the past I have thought them a poor alternative to poached or fried eggs. Right now though, I am riding on the crest of a scrambled egg wave and loving every second of it. I think the introduction of stock has something to do with this. It adds an extra element to the flavor that salt does not offer. The Tabasco helps too, but rather than being a bland student meal it can be something peppy and different.

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