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Roasted Courgettes with Chilli Scrambled Eggs

Roasted baby courgettes with porcini mushrooms served alongside creamy, spiced scrambled eggs infused with saffron and chilli flakes.

VegetarianBreakfastCourgetteLow CarbEggs

Estimated Nutrition

Per Serving Total
Calories 918.4 kcals 918.4 kcals
Carbohydrates 14.5 grams 14.5 grams
Fat 88.2 grams 88.2 grams
Protein 19.8 grams 19.8 grams
Cook Time
17 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
42
g
Butter
2
piece
Eggs
free-range, lightly beaten
45
ml
Double Cream
Liquids
30
ml
Mushroom Water
reserved from soaking the porcini
NutsSeeds
1
tbsp
Thyme
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
pinch
Chilli Flakes
1
pinch
Saffron
OilsFats
30
ml
Olive Oil
Vegetables
6
piece
Courgettes
baby
5
tbsp
Porcini Mushrooms
dried, soaked in water until soft, drained and water reserved

Steps

  • Preheat the oven to 200°C.
  • Place courgettes, thyme, mushrooms, and olive oil in a tray and season.
  • Roast in the oven for 15 minutes.
  • Melt butter in a frying pan and add eggs, chilli, saffron, and mushroom water.
  • Cook for two minutes then stir in the cream and seasoning.
  • Serve the roasted courgettes with the scrambled eggs.