Scrambled spicy eggs for lunch
It is half term as I type and we are by the sea in Devon. I am home alone as my daughter and son have gone out on a dinghy with a picnic. So this is a speedy lunch after a long dog walk and very cold water swim. So invigorating and lifting of spirits!
You can mix the eggs with so many different things - anchovy essence, fish sauce (nam pla), Garam Masala and many other Indian spice mixes. I love spring onions and they add a good bite to this dish. Can be made in a couple of minutes.
INGREDIENTS
1 tbsp plain oil or butter
5 spring onions
3 free range or organic eggs
1 tsp fish sauce or anchovy essence or garam masala or other spice mix
Mix up the eggs with whatever you choose as your spice.
Put a pan over a medium high heat with the oil or butter
Cut the spring onions into the pan and stir for a minute or two.
Pour the mix into the hot pan on top of the spring onions. Leave it for a few seconds before tossing it about the pan with a spatula.
When it is not quite cooked through, use the spatula to pour it onto the plate. It will continue to cook through a little more.
Dig in
