Loaded scrambled eggs with onions, paprika and buttery toast

These loaded scrambled eggs will be you favourite go-to breakfast. Image: Screenshot

Start your weekend morning on the tastiest note when you make some loaded scrambled eggs with your choice of flavourful ingredients.

Silky Scrambled Eggs. Image credit: Steve. Mullon

On the weekend, you’ve got time to wake up whenever you want to and make the breakfast of your dreams without being rushed. However, that doesn’t mean that you’ll be cooking for ages and this loaded scrambled eggs recipe with onions, paprika, and buttery toast will give you everything you’ve been looking for. Not only will your eggs be silky and perfect, but the extra ingredients add colour, flavour, and fun to the breakfast table this weekend.

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LOADED SCRAMBLED EGGS SUGGESTIONS

The onions will be beautifully caramelized as the paprika adds a smokiness and spice to the meal. You can get creative with it too and add favourite ingredients like crispy bacon bits, blanched spinach or fried green and red peppers. Add some grated cheese right at the end if your heart desires even more cheesiness. For the toast, the best toast is pan-fried toast with butter. Making sure everything you want to be cooked is ready before starting with the eggs is the best chance to get everything done perfectly.

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Start your weekend morning on the tastiest note when you make some loaded scrambled eggs with your choice of flavourful ingredients.

Last updated 20 April 2023

LOADED SCRAMBLED EGGS RECIPE

5 from 1 vote

Recipe by Stephen MullonCourse: Food, Recipes

Prep time30 minutes

Cooking time 40 minutes

Total time 70 minutes

Mmm silky scrambled eggs, because no breakfast is complete without it.

INGREDIENTS

3 large eggs
½ onion
1 tbsp olive oil
½ avocado
¼ tsp smoked Paprika
1 pinch chili flakes (Optional)
2 slices of your favourite bread, toasted
⅓ cup cream
salt and pepper to taste

METHOD

Dice the onion and, in a medium-sized frying, cook on medium-high heat for 8-10 minutes in the oil. Stir regularly to avoid sticking and remove into a bowl when brown.
Whilst the onion is cooking add the eggs, cream, and paprika into a bowl, season with salt and pepper into a bowl and mix well until smooth and frothy.
Scoop the avo half into another bowl and mash it with a fork until smooth then season lightly with salt and pepper.
When the onions are done and out of the pan, reduce the heat to low-medium. Add egg mixture to the pan and stir continuously using a spatula. Make sure not to let any egg cook on the bottom of the pan. If there is any sizzling then reduce the temperature further.
Start toasting the bread and spread the avocado over the toast when it is ready. Set aside near the stove.
If the egg close to the bottom of the pan gets “dry” then stir faster and/or reduce heat.
Cook the eggs until they start to hold their shape and are no longer a liquid, making sure to flatten any chunks of egg that form. Add the onions back into the pan and mix into the eggs.
Remove the eggs from the heat just before they appear to be cooked as the residual heat will complete the cooking process. Mixing in a small knob of cold butter at this time will halt the cooking process and add extra silkiness to the dish.
Dish the eggs onto the avocado and garnish with fresh basil or Chimichurri.

ALSO SEE: Cape Town gets Plant-Based City map as vegan and veg-friendly restaurants grow

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Tags: eggs featured Food South African Recipes