Eggs never go out of taste do they?!
Not in my life they don’t! 🙂
So I love them boiled, fried, scrambled or in an omelet. Actually I can pretty much have them with any meal of the
day and lest you are fooled by the decade old assumption that they give you bad cholesterol please ditch the notion!
They are a great source of protein all the way.
Today I am sharing the recipe of a scrambled egg that I often treat myself to happily and my daughter not to happily (not a fan of eggs she) on Sundays and if you like an overdose of goodies this recipe is going to go down with you well.
Chicken: ¼ of a cup or half a dressed breast piece cut in thin long strips
Sausage: Chopped in round pieces
Olives: Chopped in chunks
Baby corn: two stalks chopped in round chunks
Mushrooms: About 6 diced
Salt: To taste
White pepper powder: To Taste
Butter: 3 table spoons
Milk: 5 table spoons (ratio to the eggs)
Cheese: ¼ cup grated
Chopped green onions for garnishing
Whisk the eggs, milk, salt and white pepper together. If you have some qualms about the amount of salt and pepper keep it less than you think is necessary as more can be added at a later stage.
In a nonstick fry pan melt the butter and add the chicken, sausage and mushrooms. Cook for about two minutes and add the egg mixture. Let simmer on a low heat stirring constantly with a wooden spoon so it doesn’t set.
When the eggs are half cooked add half the cheese and the baby corn. This is the time to check the salt and pepper.
When the eggs are just about done (I keep mine slightly moist) add the olives before giving a final stir. Take off the heat and add the last of the cheese and the green onions.
- If you are into spicy food you can add some red chili flakes to the scrambled eggs too
- If you like a slightly continental taste garnish with Oregano
- Serve piping hot with toasted and buttered bread