Chilli Scrambled Eggs

Cook Time 15 minutes

Servings 2


4 eggs

2 tbsp cream

1 knob butter

1 spring onion, chopped finely 

Hot chilli sauce, to taste

2 drops of sesame oil

Coriander, to garnish

Desiccated coconut, toasted, to garnish

Salt and pepper


In a bowl crack the eggs, add the cream and season with salt. Whisk together well.

Heat a pan on a medium heat. Add the butter to the pan and melt the butter.

Add in the egg mixture and set for 5 seconds. Using a spatula, bring in the sides, then spread the wet egg mixture around the pan to also set. Fold eggs and remove off the heat. 

Place the eggs on the toast with sesame oil, a drizzle of hot chilli sauce, spring onion, coriander and desiccated coconut.


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