Chili Herb Eggs Toast

My grandma taught me this egg recipe when I was 5 and still make it tp this day. This classic scrambled eggs recipe what I usually eat over a bed of rice, but decided to eat it on toast this morning and it was a GAME CHANGERRRR. This is the perfect bite— its savory, sweet, spicy, and REFRESHING. If you try this, I promise it’ll be life changing. Tag me inbox your foodie photos (:.

What you’ll need:

Servings: 1

• 1-2 slices bread of choice

• 2 eggs

• fresh cilantro

• fresh Thai basil

• Thai chili pepper

• chopped green onion

• 1/2 tsp fish sauce

• 1/2 tsp sweeter (or sugar)

• black pepper

• Hot Maggie seasoning

Instructions:

*Make sure all herbs are thoroughly washed and pat dry

1. Prep herbs— coarsely chop cilantro, Thai chili pepper, and Thai basil and add to small mixing bowl.

   *Use as much herbs and chili as you like

   -Finely chop green onions and set aside

2. To a separate small bowl, crack two eggs and season with fish sauce, sweetener, and black pepper. Whisk well.

3. Heat up a medium sized skillet pan on medium heat— add a tsp of olive oil—

4. Once pan is heated through add in eggs and top with chopped cilantro, chili pepper, and Thai basil . Continue stir frying until egg is cooked to your liking.

   • I like my eggs a little undercooked and soft for this recipe

5. Transfer scrambled eggs to a serving plate and garnish with fresh chopped green onions and hot Maggie seasoning. serve with toast of choice -ENJOY.