Jamie Oliver's 'special' scrambled egg recipe has with no milk or butter

02 December 2023 , 06:00

509     0

How do you like your eggs in the morning? (Stock photo) (Image: Getty Images)

If boiled or fried doesn't satisfy, these Jamie Oliver-approved scrambled eggs that carry a bit of a kick will make the perfect breakfast.

But unlike most scrambled egg recipes, this one doesn't require any milk or butter. Instead, they feature a pickled onion, tomato chutney, all packed into a toasted bun.

The chef describes the dish as 'next level delicious' - and says the recipe only takes 20 minutes to cook. This recipe should serve two people, and costs around £1.13 per serving if you shop at Tesco.

Don't worry, it's not too tricky either, as it can all be done in one pan. You probably already have a lot of the staple ingredients in your fridge and cupboards too.

Ingredients

• Two soft buns (or baps, or cobs, or whatever you call them)
• One red onion
• Red wine vinegar
• Olive oil
• 1tsp garam masala
• Half a bunch of coriander (15g)
• 200g ripe tomatoes
• Four large free-range eggs

Method

• Whisk and season the eggs and halve the bread buns. Coarsley grate a peeled onion a place a tablespoon of them into a bowl along with a pinch of salt and a splash of red wine vinegar. Leave this to pickle.
• Place the rest of the onion into a large non-stick frying pan on medium heat, with a tablespoon of olive oil and the majority of the garam masala.
• Fry for three minutes, making sure to stir the onions frequently. Meanwhile, coarsley grate the tomatoes.
• Move the onions to the side of the pan and pour in the tomatoes. As they start to dry out, mix everything together and stir occasionally for a few more minutes until the mixture has thickened.
• Push the tomato chutney to one side of the pan and use the free space to toast the buns (on both sides). You can move them around the pan to pick up any leftover flavour.
• Spread the chutney onto the bun, add a corriander leaves, squash the lids on top, then move then buns to your plate.
• Scramble the eggs to your liking and spoon alongside, then top with the drained pickle onion. Serve dusted with the leftover garam maasala.

Et voila! Your 'special' scrambled eggs are ready to be serve. If you want an extra tangy punch, simply pour some of the pickle juice straight over your eggs.

Dr Michael Mosley shares exercise that can cut cholesterol and blood pressure

Are you a whizz in the kitchen? Send us your best cooking hacks: [email protected]

Liam Gilliver