Scrambled Eggs With Sweet Peppers
|1 Chives (60G Pack)(s)||
|1kg Sweet Piccolo Peppers(s)||
|1 Yellow Pepper(s)||
|1 Garlic (Loose Bulb)(s)||
|1 Thyme (60G Pack)(s)||
|Salt and Ground Black Pepper|
This dish may also be served on toast, or in hollowed-out baked bread croutes, or even in blanched sweet pepper halves.
1 tbsp oil.
1 green sweet pepper, deseeded and cut into julienne strips.
1 red sweet pepper, deseeded and cut into julienne strips.
2 garlic cloves, finely chopped.
pinch of thyme.
2 tbsp balsamic vinegar.
8 large eggs.
1or 2 dashes of worcester sauce.
salt and freshly ground black pepper.
chopped chives, to serve.
- In a large heavy-based frying pan, melt 1/3 of the butter with the oil over a low to moderate heat. Add the pepper strips, garlic and thyme. Season and cook gently 2 or 3 mins. Tip into a bowl and pour over the vineagr. Cover and keep warm.
- Melt the remaining butter in the pan. Lightly beat the eggs with some seasoning and worcester sauce. Pour into the pan and cook very gently, stirring all the time until just becoming thick.
- Stir the pepper mixture and spoon some over the eggs. Sprinkle with chives to serve.