More eggs - sorry not sorry. You know the drill, the weekend means some sort of egg concoction for me and my fella, with this week's installment coming from the ingenious mind of Hannah at The Home Slice. Scrambled eggs are so easy and tasty, but recently I've been trying out more elaborate scrambled egg recipes in a bid to find something a little more interesting. Huge credit to Hannah for this as it is an absolute gem and oh so delicious... and easy! The chilli is a subtle flavour, leaving a slightly fiery aftertaste - nothing too full-on. You will need (for 2 people)4 eggsSplash of milkSalt and PepperChilli flakes/crushed chillis3 spring onions
Start off by slicing your spring onions and frying in a pan with a generous knob of butter. In a jug, mix together the eggs, milk, salt and pepper and chilli flakes - about a level teaspoon. The amount of chilli is up to you though, it depends on your tolerance and taste. You can always add more when its served, so don't go mad! Pour the egg mix into the pan with spring onions and cook over a low heat, stirring throughout. I like my scrambled eggs slightly underdone - nothing worse than rubbery overcooked eggs! So when you think they look nearly done, take off the heat and just stir using the heat of the pan for the last few moments. Serve on toast (or my favourite; toasted English muffins) with another sprinkling of pepper, and more chilli flakes if you want. Check out and follow The Home Slice folks, my current favorite foodie blog - and great teacher pal IRL. She's a good egg (sorry).
