JUST MADE THIS RECIPE AND I HAVE TO SHARE

Okay so one of the perks (also potential curse) from working at home is that I have unrestricted access to my fridge. Which means that I can cook my own lunches and don't need to do meal prep the night before, win win. 

So literally like 30 mins ago I was like 'Okay Syd, it's time to get some food in your belly' to which my brain was like 'I really can't be fucked cooking but okay lets do it'. And because I was feeling particularly lazy, I defaulted to one of my gotos: the classic scrambled eggs. 

It's easy, it's tasty, you can get creative with it. So it was the perfect choice for today.

Now to preface all of this, I have to give some important info. 

Info point No.1: When it comes to the egg situation, we are SO SO lucky to have a neighbour who has some chickens run freely in her backyard that produce the most DELICIOUS EGGS. So much so I refuse to ever buy store bought ever again. But also like I said, I'm very lucky to have access to these eggs. 

Info point No.2: It's no secret amongst my family and friends that I absolutely love easting and cooking a range of asian cuisines. Almost everything I eat is asian inspired because it's just so bloody tasty and never leaves me feeling like shit after. 

Info point No.3: I grew up in a town called Alice Springs and once a year I go and visit my fam bam. There's a cafe there called Page 27 and they make the most DELICIOUS Sriracha scrambled eggs. I dream of the scrambled eggs on the regular and have tried to replicate them so many times but have never come close. 

....but today was the day my friends. The ultimate scrambled eggs were made and I daresay they might just be better than the Page 27 delicacy. 

So without further adieu, here is the recipe. 

INGREDIENTS

Serves 1.5-2 people, but I ate the whole serve naturally. 

- 2 x Eggs (Could work with tofu but don't take my word for it)
 -1/2 Handful of Bean Sprouts, roughly chopped in half
 -1/4 Red Onion finely diced
 -1 tsp Miso Paste
- 1 tsp Hoisin Sauce
- 1 tbs Milk or cream (Soy milk works delish for eggs as a dairy sub)
- 1/2 tsp butter for frying (or oil)
- Coriander for garnish
- 2 x Spring onion stalks, finely diced
- Sriracha sauce (recently discovered the tobacco brand one and it is elite. But also a bit hotter which is great for me because I love chilli). 

Serve with toast if you wish. I sometimes do and sometimes don't. Depends on my mood. 

Also it's worth noting that this would also be fabulous in omelette form, but I also wasn't in the mood for that today. So do it whichever way you wish!

METHOD

1. Prep your shit. Chop all the ingredients that need chopping and pull out those condiments from wherever you store them in your kitchen. 

2. Crack your eggs into a round bowl. If you own square bowls you are cancelled. Put the miso and hoisin in with the eggs and whisk until well combined. 

3. Heat up for pan and chuck your butter in there. Once the butter has melted, throw in your onions and stir until kinda transparent. 

4. Put in the bean sprouts and and fry for like, 30 secs and evenly distribute the ingredients around the pan. 

5. QUICKLY pour your egg mixture in and occasionally move the mixture around. Maybe every 30 secs. If you constantly stir the egg mixture, it's just gross I dunno. Just let the eggs do their thing and don't rush them. 

6. Once the eggs are cooked through, put them on your plate and put some of that sriracha sauce on top. Garnish with the spring onion and coriander and you have yourself a scrumptious meal.

Oh, and if you have fried shallots you should definitely garnish with those too hehe. 

Done :). 

_____

IMO this is acceptable for breakfast, lunch and dinner because as humans we rarely get to enjoy nice breakfasts because we're too busy fighting our alarms and rushing off to work in the morning. So enjoy this delish dish any time of the day you like, and I'd love to hear your thought's if you make it! 

Have a fab day and I hope you enjoyed my random recipe share. 

- Sydonie