Silky, slow-cooked scrambled eggs with a crunchy Sizzla topping. Five minutes to a better breakfast.
Serves: 2 | Prep: 2 min | Cook: 5 min
Ingredients
- 5 eggs
- Pinch of salt
- 20 g butter
- 1 tbsp cream (optional)
- 2 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch
- Chopped chives
- Toast, to serve
Method
- Whisk the eggs with the salt.
- Melt the butter in a non-stick pan over low heat. Add the eggs.
- Stir slowly and constantly with a spatula, 4–5 minutes, until just set into soft, creamy curds.
- Take off the heat and stir in the cream.
- Pile onto toast and top with Sizzla and chives.
Chef's tip: Take the pan off the heat while the eggs still look slightly wet — they keep cooking.
Allergens: Sizzla contains peanuts, sesame and soy.