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We contact restaurants and cafes on your behalf to get the inside word on a recipe. Marianne Elias-Wilson would like a chilli scrambled egg recipe.
A fresh take on scrambled eggs caught the attention of Marianne Elias-Wilson.’’[Little Pom’s’] chilli scrambled eggs with shiitake mushrooms and house-smoked ricotta is so delicious. I always order it, it’s that good,’’ she said.
The Christchurch cafe’s chef happily supplied the recipe.
Chilli scrambled eggs Serves 1
3 medium eggs, lightly whisked 2 tablespoons butter 1 tablespoon sriracha hot sauce 1 tablespoon chopped chives
1⁄2 teaspoon of pureed jalapenos 3 tablespoons canola oil
4 fresh shiitake mushrooms, sliced
2 slices of sourdough bread 2 tablespoons smoked ricotta In a hot pan saute the mushrooms in canola oil with a generous pinch of salt until golden brown. Add 1 tablespoon of butter and let it foam up for around 30 seconds. Strain the mixture and reserve the mushrooms.
Let the pan cool slightly then add the second tablespoon of butter and the jalapenos, and saute for 10 seconds. Add the whisked eggs, season with salt, and slowly mix as it cooks adding the sriracha and chives. Taste to ensure the balance is correct.
Put the scrambled eggs on to toasted sourdough and scatter with shiitake mushrooms and ricotta.
Little Pom’s, 294 Kilmore St, Christchurch. Open Monday to Friday, 6.30am to 2.30pm and Saturday to Sunday, 7.30am to 2.30pm.