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Green Eggs

Sneha
Dr. Seuss inspired.
Print Recipe
Course Breakfast
Servings 2 people

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.

Notes

*Or oil. I used Amul Garlic and Herbs butter because it adds a ton of flavour to the eggs. 
**See blogpost for note on cheese.
Keyword Chutney, Eggs