Quick and Easy Chilli Scrambled Eggs
February 19, 2018
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.
I’m so grateful for my little balcony herb garden. Having fresh herbs growing constantly is so handy, they can really liven up any dish. Something as simple as scrambled eggs can be taken from basic to absolutely delicious with the addition of a few fresh herbs. This recipe also adds a little heat with some fresh chilli and Sriracha.
This recipe was actually inspired by a little cafe near us that does a totally delish chilli scramble. I wanted to recreate it at home to make it a little lighter and healthier, plus use ingredients I had growing in my own garden.
There is a small amount of dairy but if you want to make it dairy-free you can just omit the cheese and swap the butter for a little olive oil.
The amount of Sriracha you add depends on how much heat you like. If you’re not really into hot sauce you can just add a few drops, if you like it hot add a small drizzle. Personally I actually can’t handle that much heat so I only add a few drops, just enough to add a little kick.
This is seriously so quick to make, in all of 10 minutes you’ve got yourself a flavoursome protein-packed breakfast. Serve it on toast, with veggies, however you like. Hope you enjoy!
Quick Chilli Scrambled Eggs
- 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 sriracha
In a bowl crack eggs. Add chilli, 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.