Described as "quick, sticky, and spicy tomato chutney" filled in super soft buns, here's the recipe for it.
Believe it or not, Jamie Oliver's special version of scrambled eggs contains no dairy products, so there won't be a trace of butter or milk in it.
This scrambled egg recipe is a step towards the adventurous side of cooking – but it pays off.
According to Pensionist, this is how it's done.
Recipe
Servings: Two Preparation Time: 20 minutes Ingredients:
Four large free-range eggs
Two soft buns
One red onion
Red wine vinegar
Olive oil
One teaspoon of garam masala
200 g ripe tomatoes
Half a bunch of coriander (15 g)
Method
Whisk and season the eggs. Halve the buns. Peel and coarsely grate the onion, and put a tablespoon in a bowl with a pinch of sea salt and a splash of red wine vinegar, and let it pickle quickly.
Sprinkle the rest in a large non-stick pan on medium heat with a tablespoon of olive oil and most of the garam masala. Fry for three minutes, stirring often, while you coarsely grate the tomatoes.
Push the onions to the side and pour in the tomatoes and let them simmer for two minutes. As soon as they start to dry out, mix and fry for another two minutes, or until thick, stirring occasionally.
Push the tomato chutney to the side and toast the buns on both sides, and wipe them around the pan to soak up any sticky residues.
Spread the tomato chutney on the bottom of the buns, roughly tear the coriander leaves and put them on, press the lids on, and move them to plates.
Make scrambled eggs to your liking, and spoon them next to the buns, top with the drained pickled onions, and serve sprinkled with garam masala.
And there you have it - Jamie Oliver's scrambled eggs, a bit spicy, crispy (because of the buns), and juicy thanks to the tomatoes.
For those who are calorie-conscious, it's about 415 calories per serving.
If you'd prefer to make an omelet, check out Jamie Oliver's 45-Second Omelet in the video below
