I’m
I usually make a batch that lasts me two days. However, one time, I miscalculated and had two spoons leftover for a third day. Not wanting to waste those two spoons, I added them to my scrambled eggs and…
Seriously, it’s that good.
I only have one note on the cheese. You can use any ‘melty’ cheese you like. Cream cheese, Pimento, Cheddar
There it is! Green Eggs .
If only I ate ham, I could finish the rhyme.
Green Eggs
Equipment
- Food Processor or Mixer
Ingredients
For the Coriander Chutney
- 2 cups Chopped Coriander
- 3 tbsp Coconut (heaped)
- 1 pod garlic
- 1/4-1/2 tsp Salt
- 2 tbsp Water
Green Eggs
- 2 no Eggs
- 1 tsp Butter*
- 1 tbsp Cheese**
- 3 tbsp Coriander Chutney
- 1/2 no Onion (finely chopped)
- 1/4 no Capsicum (finely chopped)
- 1/2 Tomato (finely chopped)
- 1/4 tsp salt
- 1/2 tsp Peri Peri (Or any other seasoning you prefer)
Instructions
Coriander Chutney
- Pulse the coconut and garlic twice in a mixer. Be careful not to let the mixer overheat!
- Add 1 tbsp water and pulse again.
- Add 1 cup coriander and pulse twice. Add second cup and grind until smooth.
- Taste and adjust seasoning.
Green Eggs
- Add butter to a pan and melt on med-low heat.
- Crack the eggs into a bowl and beat with salt and Peri Peri. Set aside.
- Add onions, capsicum and tomatoes to the melted butter and cook for a minute.
- Take it off the heat and let it continue to cook for half a minute.
- Add the eggs to the now cooled pan and start mixing it around with a silicone spatula immediately.
- Once you see little ribbons of egg forming, but the mixture is still wet, add the cheese and return the pan to med-low heat. The eggs should get runnier as the cheese melts.
- From this point on it really depends on your preference; creamier scrambled eggs or something that's closer to bhurji.
- Once you're happy with the texture, add the coriander chutney and cook for 20 seconds.
- Serve immediately.
