Weekend breakfasts are a real treat. Long and lazy, allowing you a chance to enjoy every forkful. And, furthermore, we all tend to have those 5 extra minutes of time to put an effort into making something a little more special.

I love eggs. I especially love the richness that the egg yolks add. While egg whites are a good lean source of healthy protein, egg yolks actually contain all the healthy, fatty acids that are contained within the egg. I cant stress how important it is to go for organic eggs from free-range birds – this will significantly improve the nutritional profile of what goes into your body. And what I want to share with you is how to bring the simple dish of scrambled eggs to a new level with just a few additions – not just a breakfast that is high in proteins, but also beautifully creamy with a touch of spice and a hint of lemon. And having a dish built around a few simple but quality ingredients, which is not just quick to put together and delicious, but also shows off the quality of ingredients, feels pretty rewarding.

(serves 2)

eggs 1

100g of cooked lumps of white crabmeat (I keep mine in the freezer just for those occasions when I feel like a plate of luxurious scrambled eggs. Obviously, if yours is also frozen, you need to plan a little the night before to take it out to defrost.)

2 spring onions, thinly sliced (both white & green parts)

A fat stalk of lemon grass – peel the hard outer layer, cut of the dry top part, then smash the stalk with the back of the knife to release the oils and chop very finely

1 green / red chilli – deseeded and finely sliced (if you only want a hint of heat, I suggest using only half a chilli while cooking and then having some extra on hand to sprinkle on the finished dish for those of us who fancy a little bit more heat)

5 medium / 6 small organic free-range eggs – just crack them into a container, no need to whisk or season them at this stage (this ensures the eggs don’t break down and become watery)

eggs 2

Start by heating some coconut oil in a frying pan and gently sautéing your onions, lemongrass and chilli over medium heat without letting them getting any colour at this stage. After a few minutes stir in the cooked crabmeat and cook for a further 4-5 minutes – you want the lumps of crab to pick up a little bit of colour.

eggs 4

Now add your eggs (you can add some salt in at this stage if you wish) and, working quickly, use a spatula to whisk the eggs in the pan. Continuously move the egg mixture around the pan until you see eggs start to thicken (we are talking of a matter of 30 seconds or so). At this point take the pan of the heat and continue stirring for a little longer.

The result is a silky, creamy and light egg mixture with a hint of lemon grass and some heat from the chilli, with luxury chunks of crab meat in every forkful.

eggs 5

I like to serve the eggs over a slice of charcoal-black Bavarian rye bread to soak up the juices with a side of avocado and a green salad.

Delicious, yet super healthy weekend meal.

(This also makes a satisfying dinner on the days when you are hungry but don’t want to spend more than 5 minutes in the kitchen)

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