Ingredients
- 4 slices olive and herb loaf (Gilbert's Fine Foods)
- 4 eggs (Agreeable Nature Free Range Eggs)
- ¼ cup cream (Holy Cow)
- 1 Tablespoon oil
- 1 Tablespoon sliced cayenne chilli in a range of colours (Kakanui Produce)
- Olive Salt (Dunford Grove)
- Olive Oil (Dunford Grove)
Vendors
Tags
Vegetarian
Breakfast
OliveOil
Eggs
Chillies
Scrambled Eggs with Cayenne Chilli and Olive Salt
Method
- Combine the eggs and the cream and whisk to combine
- Heat the oil in a pan on a medium heat and pour in the egg mix
- Stir every 10 seconds until just cooked, it shouldn’t take more than a minute or so
- I prefer my scrambled eggs holding together, and so fold gently, if you prefer a more broken texture stir them more vigorously
- Toast the bread
- Serve the eggs on the bread, and top with the chilli’s and a decent sprinkle of the olive salt
- Finally, drizzle with olive oil
- Enjoy!
Comments
Lockdown Edition – Jamalia Edwards
