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Spicy Scrambled Eggs with Beans and Devil's Pesto |
| Preparation Time: 2 minutes, provided that beans are boiled in advance or canned. |
| Cooking Time: 6 minutes |
| Ingredients (Per Person) |
| 1 |
Egg |
| 2 Tbs. |
Boiled beans |
| 1 Tbs. |
Devil's Pesto |
| • |
Sea salt to taste |
| 1 Tbs. |
Organic non fat yogurt |
| • |
Punjabi Masala Papad (Indian flat bread by Shri Mahila Griha Udyong Lijjat Papad) |
| Preparation |
| • |
Break eggs into a frying pan and scramble while cooking in medium heat. |
| • |
Add beans, stir, and cook for about 4 minutes. |
| • |
Add Devil's Pesto, mix thoroughly and cook for about 1 more minute. |
| • |
Turn heater off, add salt to taste and mix. |
| • |
In the meantime toast papad and fan it out on a serving plate. |
| • |
Add scrambled eggs and yogurt and serve. |
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Click on the images above to see larger pictures |
| Comments |
| • |
Instead of scrambling the egg apart and then pouring it on top of whatever I am cooking it with, I like to break the egg on top of the other pre-warmed ingredients directly into the frying pan, then mix everything while it cooks. This way, instead of the uniform light yellow color typical of scrambled eggs, the fried egg has lighter and darker parts, depending on the amount of yolk in the various chunks. I like it better this way. The egg may also be pre-scrambled. |
| • |
The yogurt cools the pleasantly fierce bite if the Devil's pesto meade with fresh chili peppers. |
| Wine and Beverage Pairing |
| • |
As a mid-morning snack, late breakfast or brunch, I wash it all down with tea, or, if you like coffee, your favorite brew with or without latte. |
| • |
For lunch, I would pair it with a glass of Trebbiano dell'Emilia IGT Frizzante Trebula, Randi Spumante Demi Sec, or Verduzzo dei Colli Friulani. |
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