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.
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)
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.
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.
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)