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Before you jump to Scrambled Eggs with Colourful Vegetables and Ponzu Sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to scrambled eggs with colourful vegetables and ponzu sauce recipe. You can have scrambled eggs with colourful vegetables and ponzu sauce using 10 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Scrambled Eggs with Colourful Vegetables and Ponzu Sauce:
- Prepare 1 1/2 pieces Bacon
- Use 5 Watercress (or your choice of greens)
- Use 50 grams Tomato
- Provide "A" ingredients
- Provide 2 ┌Eggs
- Get 1 tbsp │Milk
- Take 1 tbsp Ponzu
- Use 1 └Coarsely ground black pepper
- Take 1/2 tbsp Butter
- Use 1 tsp Ponzu
Instructions to make Scrambled Eggs with Colourful Vegetables and Ponzu Sauce:
- Cut the bacon into 5mm lengths. Remove the seeds from the tomatoes and chop. Divide the watercress stems and leaves. Cut the stems diagonally and chop the leaves.
- Combine the "A" ingredients in a bowl and mix until even.
- Heat butter in a frying pan, cook the bacon, tomatoes, watercress stems and its leaves, in that order. Once everything has cooked through, add the egg mixture. Mix gently with a wooden spatula. Once the egg starts to cook, pour 1 teaspoon of ponzu then turn off the heat and serve.
In a bowl scramble the eggs, add a pinch of salt and the herbs, and pour over the vegetables once the zucchini and pepper start to soften. I learnt how to make scrambled eggs for the very first time by following a recipe by the famous French chef August Escoffier, and I still think his is the best version of all. Top scrambled eggs with warm roasted tomatoes. Scrambled Eggs to Go Pair with the avocado and radish salad for a nutritious and very colourful meal. Scrambled Eggs With Sour Cream, Chives And Orange Juice.
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