17 June 2011

Thai Scrambled Eggs with Sweet Chili Sauce

Album 'Tina' The Platinum Collection

Chosen because my Dad is her biggest fan and due to the unfortunate weather London is experiencing!

It's official...I can't stand the rain!

And my hair is starting to resemble Tina's on a day like today...

For a lovely thai elegant twist in your scrambled eggs, give this recipe a whirl.

Three stages:

1. In a small pot no oil/no butter, just these:

1 medium tomato chopped finely

Half of small red chilli chopped with seeds

1 tablespoon organic white wine vinegar

On a low heat for ten minutes then turn off heat and blend.

Stir through 2 teaspoons of double concentrate tomato puree

That's the sauce sorted.


In a small frying pan add a dash of vegetable oil

Generous teaspoon of lemon grass paste

3 kaffir lime leaves

Fry for one minute

Remove leaves

Whisk two eggs and pour in frying pan

Scramble away.

Eggs done.


Toast 2 English muffins

All done and simply the best :)

What?! I couldn't help but get a cheesy cheeky pun in.