Chilli Scrambled Eggs by Foodland Kitchen

Preparation Time: 5 mins
Cooking Time: 5 mins
Serves: 2

Ingredients

• 50g butter
• 6 eggs
• ½ tsp salt
• 2 slices buttered sourdough toast
• 1 tbsp chilli oil (or to taste)
• 1 birdseye chilli, finely sliced
• 2 spring onions, finely sliced
• 2 tbsp fried shallot
• ½ cup mixed herb leaves, eg. coriander & dill

Equipment

• Non-stick frypan
• Rubber spatula

Instructions

1. Lightly whisk the eggs and season with salt.
2. Heat a medium non-stick frypan over low/med heat, add butter and allow to melt.
3. Pour in the eggs and allow to set slightly before gently mixing with a rubber spatula to form large curds. Cook eggs to your liking.
4. Place the scrambled eggs on top of the toast, sprinkle with chilli, spring onion and, fried shallots. Drizzle with chilli oil and garnish
   with herbs.