Velvety Scrambled Eggs with Serrano Cilantro Lime Hot Sauce
The breakfast of champions. Velvety pillowy scrambled eggs on flame charred pita brushed with butter and served with arugula salad, sliced avocado and our Serrano Cilantro Lime Hot Sauce. Yum scrum. And the trick that I use to get the perfect scrambled eggs is a good amount of butter and a short cooking time.
Velvety Scrambled Eggs with Serrano Cilantro Lime Hot Sauce
5-6 Whole eggs
2 Tbsp Butter
Large Pita bread
Arugula
Avocado halved and sliced
Wozz! Serrano Cilantro Lime Hot Sauce
Garnish:
Parsley
Smoke Paprika
Cotija Cheese - micro-planed
Method:
1. Warm the pita through. We have a gas range, so we drop it on a naked flame to create a nice smoky charr. Once finished we brush it with butter and add a little sprinkle of salt.
2. Crack and whisk your eggs together. Set aside.
3. Heat a large thick bottom skillet on medium heat. Add 2 Tbsp of butter and a pinch of salt.
4. Once butter has melted and before it starts browning, add your eggs. I swirl the eggs when I make scrambled and use a spatula to ease the egg away from the pan rather than stirring with a spoon. I like my eggs to look like a crumpled bed sheet as opposed to a cottage cheese texture. I also keep them a little under-done. They will keep cooking after serving.
5. Arrange with your favorite fresh ingredients and bread. I always love avocado or sliced tomato, some fresh salad, and lashings of cracked pepper and hot sauce.
