From For the Love of
Food, Denis Cotter, Collins, 2011.
Scrambled eggs are so good that I can’t see why they seem to
be reserved for breakfast. When you are only half awake this is no time to properly
enjoy them. I like to have them as part of an evening meal so I can fully
appreciate them.
This recipe for scrambled eggs calls for them to have some
finely chopped coriander and green chilli beaten into them with a small amount
of milk and a little melted butter.
While the eggs are cooking slowly, brush some bread with
olive oil and place it on a griddle to brown. Also cut up an avocado into
slices and roll them gently in some olive oil and a little lemon juice. Season
them.
And it’s ready. I served them with Lucy’s breakfast sausages
and a big helping of spicy tomato chutney. A perfect breakfast for an evening
meal.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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