The Fluffiest Scrambled Eggs with Basil and Chipotle Butter
Monday, January 16, 2017
The recipe doubles and triples well, it just might take a little longer. It's kind of my take on Mexican Scrambled Eggs and would be INSANE in a breakfast taco (stay tuned, I'll be using a soft taco as a vehicle for this little scramble one day soon because I'm certain this was not a one time thing).
The Fluffiest Scrambled Eggs
with Basil and Chipotle Butter
YOU WILL NEED:
4-5 FREE RANGE EGGS
2 TBSP MILK
1 HANDFUL FRESH BASIL
1 TBSP SHREDDED MOZZARELLA
1 TBSP GRATED PARMESAN
SEA SALT AND PEPPER
1 TBSP UNSALTED BUTTER + 1 TSP OLIVE OIL
FOR THE BUTTER:
2 TBSP UNSALTED BUTTER
1/4 TSP CHIPOTLE DRIED CHIPOTLE CHILI FLAKES
1/4 TSP CHILI POWDER
Crack the eggs into a mixing bowl, and a pinch of salt and pepper and the milk and beat until you've formed a few little bubbles and the mixture is totally smooth.
Turn a small-medium frying pan (preferably non-stick) on a medium heat. Melt the 1 tablespoons of butter with the butter in the pan. Once the butter has melted, add the eggs. Leave for 10 seconds and once the eggs at the bottom of the pan have slightly cooked and formed a sheet, turn the heat down to the lowest.
Continuously stir the eggs with a spatula, scraping them from the bottom of the pan until they have reached your preferred texture. Remove from the heat and mix in the mozzarella and half of the parmesan. Roughly chop the basil and mix into the eggs, reserving a few sprinkles for garnishing.
Whilst the eggs cook, melt the butter in a small pot or pan until it foams. Keep on low heat and add the chipotle flakes and chili powder. (If you don't have chipotle, you can use regular chilli flakes). Mix and leave on low heat.
When your eggs are ready, transfer them onto a serving plate, drizzle with the butter and then sprinkle with the remaining parmesan and basil.
Enjoy straight away with a piece of good toasted bread.