There’s a reason sriracha is all the rage, and it’s not just because absence makes the heart grow fonder. It’s darn good stuff! And what better way to spice up a simple morning scramble than with a splash of this spicy sauce? No better way, I tell ya!
This recipe for sriracha spinach scramble is fast, easy and healthy, with a nice balance of flavors between the spinach, tomatoes and the hot sauce. Also, in case you were wondering, sriracha is WAY yummier than ketchup on eggs! (I’ll admit, that was the only way I’d eat scrambled eggs when I was a kid! Now I can’t even imagine. No offense, ketchup-scrambled egg lovers.)
These eggs have some kick, so best saved for mom and dad or the most adventurous of kids!
Sriracha Spinach Scramble
From Jane Maynard, This Week for Dinner
- 2 eggs, whisked with 1 teaspoon water
- Dash of salt and pepper
- Butter for the pan
- Handful of spinach, roughly chopped
- Chopped tomoato
Heat pan over medium heat. Melt butter in pan and, once hot, add the eggs. Shortly therafter add the spinach and tomatoes and constantly stir eggs while cooking, until they are almost cooked through but still a bit wet. Remove from heat, still stirring, then transfer to a plate. Top with sriracha hot sauce and enjoy!