I’m a big fan of eggs for breakfast and Green Eggs might just be my favourite. I’ve always preferred bhurji over creamy scrambled eggs but this one is so much better when it’s creamy! The key is to cook it on a low, low flame. I actually take it on and off the heat to make sure I get the perfect texture.
Coriander chutney on bread is a staple breakfast at my house. I top it with sprouts for the crunch and the added protein. 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…
I like to make a relatively thick green chutney that’s spreadable. You’d need a lot of coriander on its own to make even a halfway decent portion so some people will add raw onions and tomatoes, reminiscent of Mumbai street style sandwiches. The recipe below is super simple and the addition of coconut is what makes the chutney extra creamy. Since these eggs are creamy, I find that untoasted bread gets a little soggy, which is why I would recommend toasting your bread in the Crimson Edge Pop-Up 2 Slice Toaster. I eat a lot of bread, with eggs for breakfast, with peanut butter as a snack and with soup for dinner and a toaster makes life so much easier. I love the Crimson Edge Toaster because it comes with a removable tray that catches all those pesky bread crumbs and because it looks so incredibly cool!
Experimentation is always encouraged and while I’ve put peri-peri seasoning into this recipe, feel free to use any seasoning you like. Even just some salt and pepper would work great since you’re already flavouring it with the green chutney. You could also substitute the green chutney for pesto, and make some pesto eggs!
The cheese in this recipe is crucial but also very forgiving. You can use any ‘melty’ cheese you like. Cream cheese, pimento, cheddar and ricotta all work really well. I’ve even tried this with processed cheese slices (cheese pickings were slim during the first lockdown!) and it still turned out pretty tasty! Just remember to adjust the amount of salt you put in if you’re using a salty cheese.
There it is! Green Eggs!
For the Coriander Chutney
- 2 cups Chopped Coriander
- 3 Tbsp Shredded Coconut
- 1 pod Garlic
- 1/4-1/2 tsp Salt
- 1 Tbsp Water
- 2 Eggs
- 1 tsp Butter
- 1 Tbsp Cheese
- 3 Tbsp Coriander Chutney
- 1 small Onion
- 1/4 Capsicum
- 1 small Tomato
- 1/4 tsp Salt
- 1/2 tsp Peri Peri (Optional)
- 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 the second cup and grind until smooth.
- Taste and adjust the seasoning.
- Add butter to a pan and melt on medium-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 medium-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 and enjoy thoroughly!
About the blogger
Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen!