Thai-Style Scrambled Eggs with Basil
These scrambled eggs are a quick breakfast with a savoury lift from the soy and sesame. Cook them fast in a hot wok so the basil wilts as you fold it through. A few chilli flakes if you want some heat first thing.
Ingredients
Makes 4 servings
- 12 eggs
- 32ml Soy sauce
- 20ml Sesame oil
- 80g Spring onions
- 20g Fresh basil leaves
- 4g Chilli flakes
- 32ml Vegetable oil
Method
- Whisk eggs with soy sauce and a few drops of sesame oil.
- Heat vegetable oil in a wok or non-stick pan over high heat until shimmering. Pour in egg mixture.
- Scramble rapidly with a spatula, breaking into large soft folds. Remove from heat while still slightly underdone.
- Top with sliced spring onions, fresh basil and chilli flakes. Season to taste with extra soy sauce and serve over steamed rice if desired.
Nutrition
Per serving: 336 kcal · 20.9g protein · 3.7g carbs · 26.4g fat