[Written By : Nur Farahain Abdul Mutalib]
If you can’t bring yourself to Spain, then why not bring Spain to you? Adding a little ‘gusto’ to your meal is always divine.
Just as we start our day with a hearty meal for breakfast, I thought it apt that my first recipe for this column should also be something hearty and delicious.
Spanish olives can do wonders to your dish. Since waking up for classes on weekdays can be super aggravating, why not give yourself a break on weekends with a tasteful breakfast treat in the morning? Other than pepper, you can always play with other spices to add more flavour to your scrambled eggs. There are many selections of spices you can choose from and this time I decided to give it a go with dried Spanish olives, which goes best with a dash of paprika or chilli flakes.
So here’s the recipe – go ahead and give yourself a retreat in the kitchen. Trust me, this simple meal is worth indulging in. Good luck!
Scrambled Eggs with Dried Spanish Olives
2 large eggs
6 tbsp full cream milk
2 tbsp butter
Salt and pepper
1/2 tbsp dried Spanish olives
Parsley and some chilli flakes for garnish
- Lightly whisk the eggs and milk. Add a pinch of salt and keep on whisking till it reaches one consistency.
- Heat the pan, add the butter and let it melt. Make sure it doesn’t brown- you want perfectly melted butter to get that beautiful yellow colour for your scrambled eggs.
- Add the eggs and leave for 10 secs, add olives and pepper (according to your preference). Leave for another 10 secs. Then stir and fold with a wooden spoon.
- Keep on stirring until the eggs are softly set. Remove from heat, give one last stir and it’s ready to be served. Garnish with parsley and chilli flakes.