Go Back
–+ servings

Coconut Scrambled Eggs with Lemongrass

Luxuriously creamy scrambled eggs, enriched with coconut cream, fragrant lemongrass, and kaffir lime — a Southern Thai morning ritual.
Print Recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Breakfast
Cuisine: Thai
Servings: 2 servings
Calories: 380kcal

Ingredients

  • 6 large eggs
  • 80 ml coconut cream
  • 2 stalks lemongrass bruised
  • 3 kaffir lime leaves torn
  • 2 tbsp butter or ghee
  • 1 tbsp fish sauce
  • 1 long red chili finely sliced
  • 2 spring onions sliced
  • Fresh coriander to garnish

Instructions

  • Warm the coconut cream with lemongrass and kaffir lime in a small saucepan for 5 minutes. Do not boil. Strain and discard the aromatics.
  • Whisk the eggs with the infused coconut cream and fish sauce.
  • Melt butter in a non-stick pan over the lowest heat.
  • Add the egg mixture. Using a silicone spatula, gently fold the eggs from the edges to the centre.
  • Remove from the heat while still slightly underdone — residual heat finishes them.
  • Season and top with chili, spring onions, and coriander.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 20g | Fat: 32g | Fiber: 0.5g
Tried this recipe?Let us know how it was!