Scrambled Eggs and Bamboo |
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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 1 |
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Something different for breakfast, or try it for dinner. Sprinkle liberally with Tabasco or similar hot sauce if you like it spicier! Ingredients:
3 large eggs |
1 tablespoon sliced bamboo in chili oil (available at your asian grocer) |
2 teaspoons sambal oelek (aka pickled ground chili, also asian grocer) |
1 teaspoon fish sauce (you guessed it, asian grocer) |
2 tablespoons milk |
1 1/2 ounces medium cheddar (1-1/2 slices, pre-sliced) |
Directions:
1. Spray medium skillet with cooking oil spray and preheat to low-medium heat.
2. In a bowl, beat together the eggs, bamboo, sambal ulek, fish sauce, and milk.
3. Pour egg mixture into the skillet and scramble, continuously cooking and turning with a spatula.
4. After a minute or two, when the eggs are about halfway cooked, add the cheese, chopping it up with your spatula so that it melts more quickly.
5. Continue cooking and turning eggs, mixing in the cheese, until the eggs reach your desired consistency- I like this recipe best if I leave the eggs rather soft and don't let them get dry or rubbery, but it's personal preference!
6. Serve immediately.
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