Lemony Easy Eggs

Lemony Easy Eggs

There’s something about creamy things and lemon that is just soo soo delicious.

So after getting excited about my Lovely Lemony Ragu (recipe coming soon), took like 2 seconds for the brain-wave to try it in my totally inauthentic cauliflower rice ‘not-risotto’.

It’s so good it’s making me hungry just thinking about it.

I call it ‘easy eggs’ but basically it’s scrambled eggs with cauliflower rice in it. Easy eggs sounds much nicer don’t you think?

If you have preserved lemon it will take this to the next level. But it’s also amazing with just good old lemon zest so don’t let lack of preserved lemon stop you from enjoying this fresh AND comforting bowl of goodness.

Lemony Easy Eggs

Total Time 15 minutes
Servings 1 person

Ingredients

  • 250 g cauliflower rice
  • 3-4 tablespoons lemon juice
  • 3-4 eggs
  • 1 tablespoon diced preserved lemon or zest
  • 1 tablespoon butter or grated parmesan cheese
  • 1 handful basil or parsley or chives, optional

Instructions

  1. Heat a medium frying pan on a medium high heat.
  2. Add fresh or frozen cauli rice (without defrosting first) to the hot frying pan along with the lemon juice. Simmer for a few minutes to reduce the liquid a little.
  3. Add the eggs, preserved lemon (or lemon zest + a pinch of salt). Cook, stirring and scrambling as you go until it looks creamy and like risotto. And the eggs are almost set and no longer snotty looking.
  4. Remove from the heat and stir in the butter or parmesan.
  5. Serve warm or at room temp with herbs (if using) scattered over.

Recipe Video

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Variations & Substitutions Lemony Easy Eggs

plan-B (pantry) – use pesto instead of the herbs – or skip the green stuff.

vegan -use olive oil instead of the butter and crumbled firm tofu or cooked chickpeas instead of the eggs.

different protein – ground (minced) chicken, pork or beef or the vegan options above.

dairy-free – butter = olive oil.

more substantial (carb lovers) – serve with crusty bread or toast.

more substantial (low carb) – shaved parmesan or roast nuts.

different vegetables – any veggie rice works well. It’s really good with broccoli.

Waste Avoidance Strategy

cauliflower rice – freeze it, if it’s not already frozen.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.You can freeze the juice.

eggs – will keep in the fridge for weeks or use for another meal.

parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

butter – will keep in the fridge for weeks.

basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.

parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

Problem Solving Guide

bland – more salt! Or add in a flavour bomb.

watery liquid coming out – overcooked eggs. Next time get them out earlier. For now serve with a spoon or just drain off the liquid.

sticking to the pan – eggs do like to stick. Next time make sure your pan is hot before adding the oil and make sure the oil is hot before adding the food. For now remove from the heat and stirring in a splash of water will help it release.

Prepare Ahead

You can but it’s better when freshly made! Leftovers will keep in the fridge for 1-2 weeks or can be frozen.

Lemony Easy Eggs

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With Love

Jules x

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