Roasted courgettes with chilli scrambled eggs
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Saturday Kitchen
Method
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Preheat the oven to 200C/400F/Gas 6.
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Place the courgettes in a baking tray with the thyme, soaked mushrooms and olive oil and season well.
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Roast in the oven for 15 minutes.
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For the chilli scrambled eggs, melt the butter in a non-stick frying pan. Add the eggs, chilli, saffron and mushroom water and cook for two minutes.
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Stir in the cream and season.
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Serve the roasted courgettes alongside the chilli eggs.
Ingredients
- 6 baby courgettes
- 1 tbsp thyme
- 5 tbsp dried porcini mushrooms, soaked in water until soft, drained and water reserved
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the chilli scrambled eggs
- 3 tbsp butter
- 2 free-range eggs, lightly beaten
- 1 pinch chilli flakes
- 1 pinch saffron
- 2 tbsp mushroom water, reserved from soaking the porcini
- 3 tbsp double cream
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