The Artistic Scrambled Eggs
Scrambled eggs, maybe it's the easiest recipe in the world, delicious, ready-to-make in few minutes, and most of all it’s considered as a very healthy dish. Whether on breakfast, lunch or dinner, it stays one of my favorite humble dishes!
What I wanted to do obviously this time, is to recreate a scrambled eggs dish with a twist. I was inspired by David Gremillet quiche plate decoration to make this dish as artistic as I could, by decorating the scrambled eggs with different type of vegetables like carrots, baby radish, baby tomatoes, olives, mushrooms, thyme, mint and edible flowers.
Scrambled eggs recipe
Preparation time: 15 minutes; Cooking time: 5 minutes; Serves: 2.
- 3 eggs
- 1 tsp. olive oil
- 1/4 tsp. thyme or any other type of spices (optional)
- Salt and pepper to taste
- For the decoration:
- 1 carrot
- 1 cucumber
- 2 baby tomatoes
- 3 baby radish
- 2 Mushrooms
- 3 Olives
- Mint leaves (optional)
- Edible flowers (optional)
- Crack the eggs into a small bowl, whisk them together using a fork with some salt, pepper and thyme.
- Add the olive oil in a non-stick skillet over medium heat. Pour the eggs into the skillet and stir for 1–2 minutes, until they're creamy and cooked for around 5 minutes.
- Once done, prepare all your vegetables:
- Cut the radish in a circular shape,
- Cut the mushrooms, baby tomatoes and olives in half,
- Peel the cucumber and carrot then spiral them out.
- Once you're done, dress the scrambled eggs with all your vegetables the way I did in the photo or however you like to.
Extra tip: You can pair these scrambled eggs with many low-carb favorites like bacon, sausage, salmon, avocado and cheese (for example cheddar or fresh mozzarella) and Bon appétit!
She who fell from the stars