Eggs: They’re what’s for breakfast
Eggs are something that have grown on me over the years. I’ve went from not eating them to loving just about every type of egg you can serve up, so long as they’re a bit wet (unless it’s tamago, in which case, dry is fine).
One of my favorite ways to prepare eggs is with Thai chilis. The heat of the eggs, the sweet, savory flavor of good onions, washed down with a bit of tropical juice (mango or guava being my favorites) sets the tone for a great day. And they really don’t take all that long to make. Chop the onions to get everything going, and pull out the rest of the ingredients while they saute, and you’ve added on 5 minutes at the most to your standard, plain scrambled egg.
Chili-laced Scrambled Eggs
Serves 1 (scales easily to serve more)
1 tablespoon butter
1/4 chopped onion
2-3 Thai chilis, stemmed and chopped
2 eggs
Salt
1 slice bread
Cilantro (optional)
Melt butter over medium heat in a small non-stick pan. Add the onions, and saute until soft but not browning (turn the heat down a bit if needed to achieve this). Add the chilis and let them heat until they release their flavor.
Place the bread in the toaster, and toast until golden.
Beat the eggs with salt to taste, until the yolks and whites are thoroughly combined. If you haven’t already lowered the heat on your skillet, turn it down to medium low. Add the eggs to the skillet, and keep them constantly moving, pulling from the outside of the pan toward the middle with a wooden spatula.
Place the toast in the center of the plate. As the eggs are almost set, scoop them out and on top of the toast. If cilantro is desired, top with a little chopped cilantro for garnish and flavor.
Gluten free alternative: While I love these eggs atop bread, I have made them without when I was doing a gluten-free diet. I usually make my scrambled eggs very wet, so when I’m not using bread, I cook them a little more than usual. Still very yummy with juice and a great way to start the day!
