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Spicy Scrambled Eggs

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Using our spicy scrambled eggs recipe, you can take your eggs to the next level by cooking them with chillies and serving with peppers on buttery sourdough toast – just so good!

This is one of my favourite breakfast eggs recipes – creamy eggs with the spiciness of chillies loaded onto buttery sourdough toast. It’s a fantastic brunch recipe.

Plus our spicy egg recipe is super easy to make so it’s a win-win for breakfast time, even on a busy weekday.

spicy scrambled eggs served with red peppers on buttery sourdough toast

Spicy Scrambled Eggs Ingredients

You’ll just need a handful of simple ingredients to make our spicy eggs recipe

  • 4 large eggs
  • 30ml cream – I either use cream or full fat milk
  • 30g butter
  • 1 small red chilli
  • 1 red pepper – finely diced
  • Pinch salt and cracked black pepper

Equipment Needed

  • Small bowl
  • Measuring spoon (or jug)
  • Fork
  • Saucepan
  • Chopping board
  • Sharp vegetable knife
  • Cooking spoon

How To Make Spicy Scrambled Eggs

It’s super easy to make our tasty spicy scrambled eggs and you can serve with or without the peppers.

Step One – prepare the chilli and peppers

  • Finely chop the red chilli – if you want the spicy eggs to be little milder remove the chilli seeds.
  • Deseed and finely chop the red pepper

Step Two – whisk the spicy eggs

  • Add the eggs, milk and finely chopped red chilli to a bowl or jug and whisky gently with a fork.

Step Three – cook the pepper

  • Add half the butter to the saucepan and fry the diced peppers over a low -medium heat for around 5 minutes until softened. Then remove from the pan and keep on a plate until ready to serve.

Step Four – cook the spicy scrambled eggs

  • Add the rest of the butter to the saucepan and tip in the egg mixture, cook over a medium heat, stirring all the time with the cooking spoon until the eggs thicken and cook.

Step Five – serve the spicy eggs

  • Serve your eggs, we like to pile them on buttery sourdough toast topped with the peppers and a sprinkling of chives, black pepper and sea salt. And if you want to add a little extra kick then add a drizzle of Elliot Eastwick’s World Famous Hot Sauce (it’s just so good!)
spicy scrambled eggs served on sourdough toast with peppers

This is one of my favourite breakfast recipes

What To Serve With Spicy Scrambled Eggs

Wondering what goes with scrambled eggs? We’ve got you covered!

Spicy scrambled eggs are just delicious served on some great sourdough bread, toasted and buttered with lots of butter. It’s a great little spicy eggs breakfast recipe!

It’s also great served stuffed in a pitta bread, piled on a naan bread and scattered with chopped coriander.

Spicy Scrambled Eggs Recipe Variations

Okay, theres’s a few ways you can switch up our spicy scrambled egg recipe, try these!

  • Indian scrambled eggs – add a pinch of cumin, and a pinch of garam masala to the whisked eggs and serve on a warm naan bread scattered with chopped coriander.
  • Mexican spicy scrambled eggs add a pinch of smoked paprika to the egg mixture and serve on a warmed corn tortilla with some tomato salsa.

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Yield: Serves 2

Spicy Scrambled Eggs

spicy scrambled eggs with red pepper served on sourdough toast

Tasty spicy eggs with chillies and peppers - just lush on toast!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 4 eggs
  • 30ml cream (or full fat milk)
  • 30g butter
  • 1 red chilli
  • 1 red pepper
  • pinch salt
  • pinch cracked black pepper

Instructions

  1. Finely chop the red chilli – if you want the spicy eggs to be little milder remove the chilli seeds.
  2. Deseed and finely chop the red pepper.
  3. Add the eggs, milk and finely chopped red chilli to a bowl or jug and whisky gently with a fork.
  4. Add half the butter to the saucepan and fry the diced peppers over a low - medium heat for around 5 minutes until softened. Then remove from the pan and keep on a plate until ready to serve.
  5. Add the rest of the butter to the saucepan and tip in the egg mixture, cook over a medium heat, stirring all the time with the cooking spoon until the eggs thicken and cook.
  6. Serve your eggs, we like to pile them on buttery sourdough toast topped with the peppers and a sprinkling of chives, black pepper and sea salt.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 601Total Fat: 44gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 472mgSodium: 1296mgCarbohydrates: 20gFiber: 2gSugar: 6gProtein: 32g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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