Easiest Way to Make Perfect Scrambled Eggs with Colourful Vegetables and Ponzu Sauce
Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Scrambled Eggs with Colourful Vegetables and Ponzu Sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Scrambled Eggs with Colourful Vegetables and Ponzu Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Scrambled Eggs with Colourful Vegetables and Ponzu Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Scrambled Eggs with Colourful Vegetables and Ponzu Sauce is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can have Scrambled Eggs with Colourful Vegetables and Ponzu Sauce using 10 ingredients and 3 steps. Here is how you cook that.
Since I was leaving on a trip, I cooked something up from leftover fridge stock. This dish really whets the appetite. My boyfriend loves it. The recipe is a single serving amount.
Instead of watercress, use komatsuna greens or other greens (preferably greens that aren't bitter, to avoid the step to remove the bitterness). Instead of bacon, ham or sausages are also fine. For 1 serving. Recipe by ochikeron
Ingredients and spices that need to be Take to make Scrambled Eggs with Colourful Vegetables and Ponzu Sauce:
- 1 1/2 pieces Bacon
- 5 Watercress (or your choice of greens)
- 50 grams Tomato
- "A" ingredients
- 2 ┌Eggs
- 1 tbsp │Milk
- 1 tbsp Ponzu
- 1 └Coarsely ground black pepper
- 1/2 tbsp Butter
- 1 tsp Ponzu
Instructions to make Scrambled Eggs with Colourful Vegetables and Ponzu Sauce
- Cut the bacon into 5mm lengths. Remove the seeds from the tomatoes and chop. Divide the watercress stems and leaves. Cut the stems diagonally and chop the leaves.
- Combine the "A" ingredients in a bowl and mix until even.
- Heat butter in a frying pan, cook the bacon, tomatoes, watercress stems and its leaves, in that order. Once everything has cooked through, add the egg mixture. Mix gently with a wooden spatula. Once the egg starts to cook, pour 1 teaspoon of ponzu then turn off the heat and serve.
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