Delectable Thai Brunch Extravaganza: Coconut Milk Scrambled Eggs with Spicy Basil & Tofu Delight

Allergens

Eggs, Soy (in tofu)

Ingredients

• 6 large organic eggs
• 1 cup full
• fat coconut milk
• 2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 oz firm tofu, cubed
• 2 tbsp olive oil
• 2 cups fresh Thai basil leaves
• 3 cloves garlic, minced
• 1 red chili, finely chopped (adjust to desired spice level)
• 1 lime, zested and juiced

Instructions

1. In a large bowl, whisk together eggs, coconut milk, 1 tsp salt, and 1/4 tsp black pepper. Set aside.
2. Heat 1 tbsp olive oil in a non stick skillet over medium heat. Add tofu and cook until golden brown on all sides. Remove from pan and set aside.
3. In the same skillet, add another tbsp of olive oil. Sauté garlic and chili for 1 minute or until fragrant.
4. Stir in Thai basil leaves and cook for another 2 minutes or until wilted. Season with remaining salt and pepper.
5. Lower the heat to low, pour egg mixture into skillet. Cook without stirring for a few moments, then gently scramble eggs using a spatula. Cook until eggs are softly set but still slightly runny in places.
6. Stir in lime zest and juice. Taste and adjust seasoning if needed. Remove from heat.

Chef’s Insight

The combination of coconut milk and eggs creates a rich and creamy texture that pairs perfectly with the freshness of Thai basil and the kick from the red chili.

Notes

Pair this dish with steamed jasmine rice for a complete and satisfying meal.