• 2 shallots.
• Olive oil.
• Salt and pepper.
• A handful of chives (lots and lots, chives are great).
• 2 eggs.
• Toasted bread or toasted potato waffles.
• 3 tablespoons of mayonnaise.
• 3 tablespoons of sriracha hot sauce.
• (Very optionally) a couple of slices of smoked salmon.
This rich, decadent scrambled egg is one of my favourite ways to eat eggs. Serves 1.
1: Place two shallots on the chopping board and skin, root and slice them thinly.
2: Place a small, non-stick pan onto a medium heat and add two teaspoons of olive oil.
3: Add the shallots and a good sprinkle of salt then stir. The shallots should take 5-10 minutes, stirring occasionally.
4: While the shallots cook, chop up a handful of chives. You want to end up with roughly a tablespoon worth of chopped chives.
5: Crack two eggs into a bowl and whisk.
6: When the onions are browned and have reduced a bit, but haven’t burnt, quickly add the whisked eggs and chives.
7: Scramble the eggs constantly with a spatula until the mixture appears dry, this should only take ten or twenty seconds assuming the pan is hot.
8: Place the scrambled eggs onto a piece of toasted bread or potato waffles. Personally I’m really into putting these scrambled eggs onto two toasted potato waffles.
9: Cover with a few cracks of black pepper, about three teaspoons of mayonnaise and the same amount of sriracha.
10: Dig in.If you want to bump up the decadence when you make this, I might suggest adding a layer of smoked salmon under the scrambled eggs when you serve.