December 2, 2016

Spice up an old favourite

Want to spice up your Scrambled Eggs this Summer? 

This simple, tasty recipe from Nigella Lawson’s “Nigella Express” collection is the perfect way to add a bit of pazzaz to your standard Scrambled Eggs menu item.

Source: (printable recipe available)





Mexican Scrambled Eggs

This is not only the best way to start the day, but the best way to end it, too. You can make it even more of a meal by serving some refried beans alongside, but I love it just as it is. It also happens to be one of the greatest hangover cures around.

Serves: 2

• 2 tablespoons vegetable oil
• 2 soft corn tortillas
• 1 tomato (deseeded and roughly chopped)
• 1 spring onion (roughly chopped)
• 1 green chilli (deseeded and chopped)
• 4 large eggs (beaten)
• ¼ teaspoon maldon salt (or pinch table salt)


• Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil.
• Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.
• Add the chopped tomato and spring onion to the hot oily pan along with the chopped chilli, turning everything about for a minute or so with a wooden spoon.
• Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs.
• Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.

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