As I may have mentioned in a previous post, I love eggs. I’ve also developed a bit of a taste for chilli. While I’m no buff and there is no way I could do insanity sauce, I love the way chilli enhances all of my favourite dishes, even in small amounts. In fact, I made turkey chilli con carne for dinner this evening! What I’m about to post is my favourite breakfast at the moment. Simple but super yummy. Some other egg combos I like include tomato and avocado salsa with fried egg and smoked trout or salmon with scrambled egg and shallots. Enjoy!
1 slice toast
1 cup fresh spinach
1/2 tsp crushed chilli
1/2 tbs shredded parmesan
4 pitted black olives, finely diced
THROWING IT TOGETHER
There’s nothing to it! In food processor or blender, mix the egg, crushed chilli, spinach and parmesan. Whack your bread in the toaster. Scramble your eggs and stir through the olives and chilli flakes, before serving on toast. Finish it off with a drizzle of olive oil. I don’t butter my toast – I will usually drizzle a touch of olive oil on it instead.