Name: Butter Garlic Scrambled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Fusion
Ingredients: 8 eggs; 1 tbsp butter; 1/4 tsp salt (for eggs); 1/4 tsp black pepper (for eggs); 1/4 tsp red chilli flakes; 1 tsp oil; 4 garlic cloves, finely chopped (for eggs); 2 tbsp butter (for sauce); 1 garlic clove, minced (for sauce); 1/2 tsp salt (for sauce); 1/2 tsp black pepper (for sauce); 1 tsp chilli flakes (for sauce); 1 tsp corn flour; 1 cup boiled milk; 1 tsp Italian seasoning; 2 tbsp chopped coriander leaves

Description

Butter Garlic Scrambled Eggs are soft, fluffy scrambled eggs tossed in a creamy, spicy garlic butter sauce. Perfect for breakfast, brunch, or even dinner, this rich and savory dish comes together quickly and delivers bold, comforting flavors.

Ingredients

8 eggs

1 tbsp butter

1/4 tsp salt (for eggs)

1/4 tsp black pepper (for eggs)

1/4 tsp red chilli flakes

1 tsp oil

4 garlic cloves, finely chopped (for eggs)

2 tbsp butter (for sauce)

1 garlic clove, minced (for sauce)

1/2 tsp salt (for sauce)

1/2 tsp black pepper (for sauce)

1 tsp chilli flakes (for sauce)

1 tsp corn flour

1 cup boiled milk

1 tsp Italian seasoning

2 tbsp chopped coriander leaves

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Instructions

Crack the eggs into a bowl and whisk with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red chilli flakes until frothy.
Heat 1 tsp oil and 1 tbsp butter in a nonstick pan. Sauté 4 finely chopped garlic cloves until golden and fragrant.
Pour in the egg mixture and scramble gently over low heat until soft and fluffy. Set aside.
In the same pan, melt 2 tbsp butter and sauté 1 minced garlic clove.
Add 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp chilli flakes to the pan.
Mix 1 tsp corn flour with a small amount of milk to form a slurry. Add the slurry and remaining milk to the pan, stirring continuously until the sauce thickens.
Stir in 1 tsp Italian seasoning.
Return the scrambled eggs to the pan and gently mix to coat with the sauce.
Garnish with 2 tbsp chopped coriander leaves and serve hot.

Notes

To make it cheesy, add shredded cheese to the sauce.

Reduce or omit chilli flakes for a milder flavor.

Add chopped spinach or kale for extra nutrients.

Substitute coriander with basil or parsley for a different taste.

Use vegan butter and plant-based milk for a non-dairy version.

Store leftovers in the fridge for up to 2 days and reheat on stove with a splash of milk.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Fusion

Nutrition

Serving Size: 1 serving
Calories: 230 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0.5 g
Protein: 12 g
Cholesterol: 320 mg