Scrambled eggs with hot chilli sauce

OK, this could have been a disaster.
I’d knocked up a quick scrambled eggs on buttered wholemeal toast for brunch today, using the organic potato, sweet potato and carrot mash left over from last night. I did this adding milk (optional), salt, pepper, chopped chives from the garden, and two eggs.

Instead of tomato ketchup, I thought I’d try a splash of sweet chilli sauce over the top. Unfortunately, I got my bottles mixed up and, instead of using the one on the right, I used the straight chilli sauce on the left which is fairly explosive.

However, it gave the meal a lovely piquant kick and tasted gorgeous, especially washed down with a cuppa tea.

(First posted at WordPress 23rd June 2010)