Scrambled Eggs with Broccolini and Sauerkraut



Tangible Media

Front Page

It would be hard for me to describe just how much I love scrambled eggs… they are my ultimate comfort food, and these are next level, with a tangy burst of sauerkraut, charred broccolini and creamy avocado. Vegetarian, Serves 2 6 large eggs ¼ cup cream 2 tablespoons butter sea salt freshly ground black pepper 6-8 stalks broccolini 1 tablespoon olive oil 2 sprouted grain rolls, halved ¹/³ cup coriander (or other) microgreens 1 avocado, sliced ²/³ cup red cabbage sauerkraut Preheat the oven to 200°C. Whisk the eggs and cream together and season with sea salt and freshly ground black pepper. Heat the butter over a gentle heat in a medium frying pan and slowly cook the eggs, stirring only occasionally. Toss the broccolini in the oil and flash roast on an oven tray for 5 minutes. When the broccolini is almost done, toast the bun and serve topped with egg, microgreens, broccolini and avocado, with a good dollop of sauerkraut on the side.