Please let me start off by apologising for the pictures of this dish. Trying to get a good shot of scrambled eggs for an (very) amateur photographer with a camera that is slowly dying is not the easiest! However, let me assure you that this dish tastes good and I hope the pictures don’t put you off!
You may wonder why I’m posting a recipe for scrambled eggs, as surely it’s one of the easiest things to make. That may be so but for me when I first started getting interested in cooking I had so many disasters just trying to make scrambled eggs I thought I’d share this recipe – plus it’s my new favourite way to eat them.
I’m a bit funny when it comes to eggs. I cannot stand runny yolks, they just make me gag and I don’t like runny whites. Everyone is different and everyone likes their eggs cooked differently. I like my eggs firm and for that reason I keep them over the heat a bit longer then allow them to sit in the pan for a couple of minutes and the residual heat continues to cook the eggs. If you prefer runnier eggs then cook them over the heat a little less and remove from the pan straight away.
-1 scant tsp. coconut oil or rapeseed oil
-2 eggs at room temperature
-5 or 6 cherry tomatoes, washed and halved
-2 handfuls of baby spinach, washed
-1/2 tsp. smoked paprika
-salt & pepper to taste
How To Make
Place a small frying pan over a low – medium heat and add the oil.
Add the tomatoes and after cooking them for 1-2mins add the spinach. Don’t be alarmed if you think there is too much spinach, it will wilt down, just keep stirring every so often.
Whilst the spinach is wilting, break the eggs into a bowl and whisk.
Once the spinach is wilted, add the eggs to the pan and give a quick stir.
Add the paprika and stir to incorporate.
Once the eggs start ‘scrambling’ remove from heat and keep stirring until desired consistency.
Add salt and pepper to taste.
I served my scramble on toasted millet bread but you could serve with any bread or as a side with bacon or sausages.