Move Over Avo Toast: Meet Our New Fave Brunch Dish
Sri Lankan Scrambled Coconut Eggs On Rye
Prep: 5 mins. Cook: 5 mins. Difficulty: Easy
Serves: 2
2 x 55g free-range eggs
2 tablespoons low-fat milk
1⁄4 teaspoon ground turmeric
2 teaspoons shredded coconut
2 golden shallots, thinly sliced
2 teaspoons extra virgin olive oil
1 clove garlic, thinly sliced
1⁄2 teaspoon mustard seeds
1 tablespoon curry leaves,
fresh or dried
2 slices rye bread, toasted (see note)
100g cherry tomatoes, quartered
1⁄2 cup coriander sprigs
2 teaspoons hot sauce
Whisk the eggs, milk, turmeric, coconut and ¼ teaspoon freshly ground black pepper in a small bowl.
Cook the shallots in the olive oil in a large frying pan over medium heat, tossing, for 3 minutes, until tender and golden brown. Stir in the garlic, mustard seeds and curry leaves, then allow the ingredients to cook in the pan until fragrant, about 1–2 minutes. Add the whisked egg mixture and stir gently until set to a soft scramble.
Serve the rye toast topped with the scrambled eggs, cherry tomatoes and coriander, drizzled with some hot sauce.
Note You can replace the rye bread with any other lower-carb bread varieties.
Extract from CSIRO Low-Carb Diabetes Every Day by Professor Grant Brinkworth and Dr Pennie Taylor, published by Pan Macmillan Australia, $39.99.