Monday, 19 January 2015

Thai Scrambled Eggs – The Happy Egg Co. recipe.

Serves: 2

* 4 Happy Co. Eggs – Whites, Biggies, Organic
* 75ml (5tbsp) coconut milk
* Seasoning
* 12g (½oz) butter
* 3 spring onions – sliced
* ½ red chilli – deseeded and finely chopped
* 5ml (1tsp) root ginger – peeled and grated
* Ciabatta – sliced
* Extra spring onions – sliced to serve

1. Lightly whisk together the eggs, coconut milk and salt and black pepper.
2. Heat a small non-stick frying pan, then add the butter and let it melt.
3. Add the spring onions, chilli and ginger, and stir.
4. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Then stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat.
5. Toast the sliced ciabatta then butter the toasted ciabatta. Serve the scrambled eggs piled on the toasted ciabatta, sprinkled with extra sliced spring onions on top.

This delicious recipe was made using happy eggs. The Happy Egg Co. are committed to providing the highest possible standard of welfare for their hens, with the belief that happier hens lay tastier eggs.

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