“Go to work on an egg” was an advertising slogan many years ago in the UK, and it was a great campaign. Eggs are good for you (even the yellow yolk which does have cholesterol they tell me, but only a little), but scrambled eggs can tend to be a little tasteless unless you sprinkle lots of salt on it, which is not good for your health. This week’s recipe just lifts the humble scrambled egg to a new flavorsome height, and all the family will enjoy it.
| Ingredients | Serves 2 |
| Butter | 25 gm |
| Spring onions, sliced | 2 |
| Finely grated root ginger | ½ tspn |
| Red chili, finely chopped | 1 |
| Chinese Five Spice | ½ tspn |
| Cherry tomatoes seeded, chopped | 10 |
| Eggs, beaten and seasoned | 4 |
| Coriander leaf, chopped | a small handful |
| Toast | 4 slices, served with eggs |
Cooking Method
Melt the butter in a non-stick pan or well-seasoned wok. Cook the spring onions, ginger and chili for around two minutes, add the Five Spice and tomatoes, cook for another minute and scoop out.
Softly scramble the eggs in the same pan until creamy. Stir through the tomato mix and sprinkle with coriander. Serve with the toast.
