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!
Ingredients for 1 serving
|1||chilli, sliced, seeds or no seeds up to you!|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- 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!
- 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?