Velvet Scrambled Eggs with Chili Sambal and Grilled Sides

Maybe it's seems silly to have a recipe for scrambled eggs. Everyone likes their eggs a certain way and I am no different. But if your  scrambled eggs seem to come out dry, crumbly, tasteless or watery, then try open range grass fed chicken eggs and some of these suggestions.

Ingredients:

The Eggs:

Pre-whisk the six eggs. (passing through a strainer will remove all shell and result in a more velvety texture, but not necessary) 

The Salad:

Drizzle Tomato and onion in olive oil and a pinch of salt and pepper. Grill on a medium heat enough to score the ingredients and warm them through. Keep warm and set aside.

The Bread:

Slice a nice thickness, 1 inch and a half. Spread evenly with butter both sides.... (enough but not too much don't skimp and don't be ridiculous). Grill enough to score the bread both sides and warm through.

The Eggs Returned:

While you grilled sides are finishing off you can finish the eggs. Melt a good dollop of butter (2 Tablespoons approx.) in a non stick pan. Add a pinch of salt & pepper to the butter. Before the butter begins to brown toss in your pre-whisked eggs. Swirl the pan in a circular motion rather than stirring with a spoon. (this will give you lovely folds rather than blobs of dry goop) Ease away any egg that sticks to the side or bottom with a spatula. Don't over cook!! Remove from the heat while still slightly wet, it will continue too cook while you plate up the bread and salad.

To Finish: Fold warm grilled vegetables through the arugula salad and place on warmed plates. Add warmed bread to warm plate. Add hot velvet scrambled eggs to warm plate and finish with Wozz! Super Hot Chili Sambal (if you like spicy eggs!).