Golden Scrambled Eggs with Sprouts
"I worked in a Tauranga cafe for a while in my early twenties. The owner, aware of my keen interest in yoga, meditation and such activities, called me a ‘beansprout’. This recipe would have only confirmed my position in his eyes as a hippy. This is one of my favourite quick fry-ups for breakfast, but would work equally well for lunch or dinner on the run. There is nothing elegant about it, but the combo is so nutritious and delicious and keeps me going for hours."
2 tsp olive oil or butter
1/2 tsp turmeric
1/3 c beansprouts (lentil or mung work well)
1/3 c grated vegetables (courgette or carrot)
1 chopped tomato (optional)
Chopped herbs (parsley or coriander)
Dash of soy sauce or sea salt
Heat oil in a pan on medium heat. Add all vegetables and turmeric. Sauté until soft.
Crack in eggs and scramble into the mix. Stir now and again until the egg is cooked. Season with salt or soy sauce.
Sprinkle on the herbs and voila, breakfast is served.
- If you’re really hungry add a slice of wholegrain toast on the side.
- Add chilli sauce if you like it hot.
- Feta cheese would be an indulgent addition.
- Adding left-over grains (brown rice/millet/quinoa) makes for a more substancial meal.