RecipePrep2 minsCook5 minsServes2DifficultyEasy
Ingredients
- 1 tsp Sun & Spice Chili Garlic Mix
- 4 large eggs
- 2 tbsp butter
- 2 tbsp milk or cream
- 2 slices sourdough bread, toasted
- Pinch of flaky sea salt
- Fresh chives, snipped
Products Used
Method
- Crack the eggs into a bowl, add the milk, and whisk until smooth. Stir in the Chili Garlic Mix.
- Melt the butter in a non-stick pan over medium-low heat. Pour in the egg mixture.
- Using a spatula, gently push the eggs from the edges towards the centre, allowing the uncooked egg to flow into the gaps. Continue for 2-3 minutes.
- Remove the pan from the heat while the eggs still look slightly underdone. They will continue to cook from residual heat and should be soft and creamy.
- Season with flaky sea salt, scatter with chives, and serve immediately on toasted sourdough.
Tips
- The Chili Garlic Mix adds both heat and a savoury garlic punch that transforms simple scrambled eggs into something special.
- Low heat and patience are the secret to creamy scrambled eggs. High heat makes them rubbery.
- For an extra indulgent version, stir in a spoonful of cream cheese just before the eggs are done.
Serving Suggestions
Serve on thick-cut toast with sliced avocado and cherry tomatoes for a complete breakfast. Equally delicious stuffed into a warm tortilla wrap with grated cheese.
