These Chilli Scrambled Eggs are a great way to start the day, they’re packed with flavour and contain a nice little kick of heat to get you going. The best part is they take only 10mins to cook so even if you’re short on time in the mornings you can still have a nutritious and satisfying breakfast.
Ingredients
- 1 tsp butter
- 4 eggs
- 1 red chilli seeds removed, finely diced
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 2 tbsp parmesan finely grated
- lime wedges to serve
- 1/4 tsp Melbourne Chilli Oil
Instructions
- In a bowl crack eggs. Add Melbourne Chilli Oil, parsley and chives, season with salt and pepper. Gently whisk ingredients together until combined.
- Heat butter in a medium sized frypan over medium heat until melted. Pour in egg mixture and leave for approx 20 seconds, allowing the bottom to cook slightly.
- With a spatula or flat wooden spoon, gently move the eggs around the pan, pushing the cooked egg from underneath to the top and allowing the uncooked egg to move to the pan’s surface. Once most of the egg is cooked remove the pan from the heat, pushing the eggs around a few more times to allow the rest to cook though.
- Serve immediately, top with parmesan, sriracha, and serve with a wedge of lime.