Spicy Serrano and Scallion Scramble
I love a spicy scrambled egg and vegetable mix in the morning, especially if topped with a little shredded cheese and homemade fermented hot sauce.This simple one-pan breakfast scramble includes spicy serrano peppers, sliced scallions, red pepper flakes, shredded mozzarella, and a few eggs.For a version of this recipe with less heat, omit the red pepper flakes, and swap out the serrano peppers for a jalapeno.The following recipe provides two large servings.
Ingredients
- 2 Tbsp butter
- 2 serrano peppers (finely sliced (or less, if you prefer less heat))
- 2 scallions (finely sliced, green ends reserved as garnish)
- ½ tsp red pepper flakes
- A sprinkle of Kosher salt
- A few grinds of fresh black pepper
- 5 whole eggs
- ¼ cup shredded mozzarella cheese
- A few drops of your favorite hot sauce (for serving)
Instructions
- In a medium-sized sauté pan, add the butter, and increase the heat to medium.
- Add the sliced serrano peppers and the white sections of the sliced scallions.
- Cook over medium heat while stirring for roughly three minutes, or until the vegetables begin to soften.
- Add the red pepper flakes, Kosher salt, and a few grinds of fresh black pepper.
- Add the whole eggs, and mix to combine and break up the egg yolks.
- Stir and cook gently until the eggs are partially cooked, and then add in the shredded cheese.
- Cook slowly until the eggs are just barely cooked-through and the shredded mozzarella cheese is melted.
- Serve on plates, with some of the sliced green scallion tops as garnish, in addition to a few drops of your favorite hot sauce.
Notes
Eggs are best eaten right after they are cooked. Consider serving this with a few slices of toasted, buttered bread.