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Description: This is a lovely way to liven up scrambled eggs. Prepare all the ingredients in advance so that the vegetables retain all their crunch and colour.
Servings: 4 servings
Ingredients for Spicy Scambled Eggs
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 2 tbsp sunflower oil
1 onion, finely chopped
225g Chinese leaves, finely sliced or cut in diamonds
200g can sweetcorn kernels
1 small fresh red chilli, seeded and finely sliced (optional)
2 tbsp water
2 eggs, beaten
salt and freshly ground black pepper
deep-fried onions, to garnish
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Directions for Spicy Scambled Eggs
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1. Heat a wok, add the oil and fry the onion, until soft but not browned. 2. Add the Chinese leaves and toss well together. Add the sweetcorn, chilli and water. Cover with a lid and cook for 2 minutes. 3. Remove the lid and stir in the beaten eggs and seasoning. Stir constantly until the eggs are creamy and just set. Serve on
warmed plated, scattered with crisp deep-fried onions.
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Comments for Spicy Scambled Eggs
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