Tomato sauce: 4 ways to stretch this staple
From curry and stews, to soup and pasta
Tomato
Slice beef tomato or halve sweeter, small varieties like cherry or plum. Fry in a pan for a few mins on both sides to get some colour.
Cheese
Time to add 2 seasoned scrambled eggs, then sprinkle over a stringy cheese like mozzarella for the best ‘cheese pull’.
Tortilla wrap
Pop a pan-sized tortilla on your eggy filling, let it cook then flip it. Put it back plain side down to brown then fold in half and serve.
Potatoes
Grab a cast iron skillet and fry small chopped potatoes in butter until brown all over and tender in the middle.
Bacon
Add texture with chunky bacon lardons or pancetta. Fry until crispy so the rendered fat will flavour and coat your veg.
Peppers
Mix in a handful of chopped peppers of different colours. Char them to release their sweetness before adding your eggs and frying.
Butter
The best scramble needs plenty of good-quality butter. Let a few knobs melt in the pan before adding seasoned eggs.
Crème fraiche
The key to soft, creamy eggs is cooking on a low heat. When almost ready, cut the heat and gently mix in a dollop of crème fraiche.
Chives
Chives give a subtle onion flavour to cut through the richness. Chop finely and stir in or sprinkle on top as garnish.
Rice
The long grains of jasmine rice are ideal for this dish. Cook it, cool it completely and then fry it in a hot wok with a good glug of oil.
Chilli oil
Once you’ve scrambled in an egg, unleash some spice and instant Asian flavour by mixing in 1 tbsp of crispy chilli oil.
Soy sauce
Throw in a dash of soy sauce for an umami note. Light soy will give you more salty flavour while dark is thicker and sweeter.
Source: www.egginfo.co.uk
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