Sriracha Scrambled Eggs

Sriracha Scrambled Eggs

(1 serving)    Printable Version
  • 2 or 3 large eggs
  • 1 Tablespoon half & half (milk also works)
  • 1 teaspoon Sriracha or similar hot sauce
  • salt and pepper - to taste
  • 1 Tablespoon butter
In a bowl or large mug, beat the eggs, half & half, Sriracha, salt and pepper until smooth and well-combined.

Melt butter in frying pan over medium heat. Tilt the pan as it melts to coat surface. Add the egg mixture. Stirring often, cook until the eggs are fully set - 3 or 4 minutes.

Note: Even if you really like hot sauce a lot, you should start with 1 teaspoon of sauce in the eggs. Sriracha adds a lot of heat. You can always add more on top of your serving if you want more spice.


Found this one day while searching for five ingredient recipes. Guess what the next morning's breakfast was? Talk about a wake-up call!

Mr Breakfast would like to thank Salms-Grilnek for this recipe.

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