Spicy scrambled eggs on a toasted english muffin

Spicy scrambled eggs on a toasted english muffin

All too often scrambled eggs are overcooked and they’re not as highly desired as a poached egg.

This simple method of making the eggs will produce a lovely light and fluffy scrambled eggs, you’ll fall in love with scrambled eggs all over again.

The addition of the English muffin and chillies adds a new dimension that you’ll want to try again!


his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 1 serving

2 whole eggs
2 egg whites
1 chilli, sliced, seeds or no seeds up to you!
46 g onions, chopped
116 g mushrooms, sliced
6 g butter
149 g spinach
1 english muffin
25 g tomato ketchup
salt and pepper

Method

  • Cut the english muffins in half, toast and set aside.
  • Put a small frying pan on a medium heat and dry fry the mushrooms and onion with a little sprinkling of salt.  This helps extract the natural juices to help them cook without any extra oil.
  • After a couple of minutes the onion and mushrooms will have softened so add the chopped chilli.
  • Give everything a good stir and add the spinach to the pan to wilt.
  • Arrange the toasted muffins on a plate and top with the vegetables.
  • Take a bowl and add the egg whites to the whole eggs and lightly beat them.
  • Put the frying pan back on the heat, add the butter and when melted add the eggs to scramble.
  • Using a spatula, stir the eggs in a figure 8 until the eggs are cooked to your liking.
  • Top the muffins with the eggs, add a dollop of ketchup and dig in!

Recipe Notes

  • If you don’t like or have muffins, then bagels will work just as well.
  • Ok ok, I haven’t just invented fluffy scrambled eggs. Listening to the radio recently this method was described as the best way to make scrambled eggs, according to Anthony Bourdain. Who am I to argue?

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