Ingredients Checklist
- 50g butter
- 6 eggs
- ½ tsp salt
- 2 slices buttered sourdough toast
- 1 tbsp chilli oil (or to taste)
- 1 birdseye chilli, finely sliced
- 2 spring onions, finely sliced
- 2 tbsp fried shallot
- ½ cup mixed herb leaves, eg. coriander & dill
Instructions
- Lightly whisk the eggs and season with salt.
- Heat a medium non-stick frypan over low/med heat, add butter and allow to melt.
- Pour in the eggs and allow to set slightly before gently mixing with a rubber spatula to form large curds. Cook eggs to your liking.
- Place the scrambled eggs on top of the toast, sprinkle with chilli, spring onion and, fried shallots. Drizzle with chilli oil and garnish with herbs.
