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Sriracha Scrambled Eggs

A breakfast and brunch hero, scrambled eggs is a dish we all know and love. But if you’re looking for a way to turn up the heat on this classic recipe, you’re in luck. Adding a generous helping of sriracha sauce lends a fiery kick to the rich, deep-golden yolks, creating a spicy twist and flavour-packed finish. Sounds great, right? Learn how to make yours below.

  • Preparation time: 5 min(s)
  • Cooking time: 5 min(s)
  • Servings: 1

How to make

  1. Start by scrambling the eggs. Crack the eggs into a small bowl. Add the milk and sriracha sauce, season with salt and pepper and beat until smooth.
  2. Heat a small non-stick pan over medium heat and melt the butter. Always tilt the pan from side to side to make sure the base and sides are covered.
  3. As the butter begins to foam, pour in the egg mix. Stir continuously with a heat-resistant spatula to evenly break the eggs up and help them to scramble. Cook for about three to four minutes. Check out our recipe for the ultimate scrambled eggs for more top tips.
  4. Take the eggs off the heat and add another splash of double cream.
  5. Toast the bread and slather with a generous helping of butter.
  6. Pour the eggs from the pan on top of the toast, and douse in sriracha sauce for a fiery finishing touch.