Home
Recipes

Cucumber-and-celery pickle

Preserves and

Cucumber-and-celery pickle

5 minutes

Adjika

Adjika

15 minutes

Peach-and-coriander pickle

Stone fruit

Peach-and-coriander pickle

5 minutes

Chinese-style pork with soya-sesame noodles

Pork recipes

Chinese-style pork with soya-sesame noodles

15 minutes

Pancakes with strawberries and cream

Brunch recipes

Pancakes with strawberries and cream

Tuna and cream cheese baked peppers

Great value

Tuna and cream cheese baked peppers

30 minutes

Biltong salsa verde salad

Biltong recipes

Biltong salsa verde salad

Coconut French toast with apple yoghurt

Apple recipes

Coconut French toast with apple yoghurt

20 minutes

Hot cross buns with cheese and preserves

Easter recipes

Hot cross buns with cheese and preserves

10 minutes

Truffle-and-Parmesan-coated chips

Chip recipes

Truffle-and-Parmesan-coated chips

10 minutes

Biltong and peanut brittle popcorn

Biltong recipes

Biltong and peanut brittle popcorn

3 minutes

Asian-style scrambled eggs

Asian recipes

Asian-style scrambled eggs

15 minutes

Load more

Asian-style scrambled eggs

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 T extra virgin olive oil
4 free-range eggs
2 T rice vinegar
Sea salt and freshly ground black pepper, to taste
100 g baby spinach, washed
2 spring onions, sliced
4 tomatoes, quartered
2 red chillies, finely chopped

Method

Heat the olive oil in a large frying pan over a medium heat.

Whisk the eggs and rice vinegar in a large mixing bowl and season to taste.

Pour the egg mixture into the pan and cook until the eggs are almost set. Cut the set egg mixture into large slices, then remove from the heat.

Heat the remaining olive oil in a separate pan and fry the spinach, spring onion, tomatoes and chilli for 5 minutes.

Arrange the egg and vegetables on a serving platter and season to taste if necessary.

Chef's note: I love the tang of the rice vinegar, which replaces the milk in this recipe. Add a squeeze of sriracha for a fiery and tangy - yet slightly sweet - kick.

Discover more breakfast recipes here.