If you like to (literally) kickstart your day with a bang, Scrambled Cajun Eggs with Spinach and Kale from Tom Kerridge offers a great spicy wake-up call. I’d never previously been a fan of kale having used it as an accompaniment for soups, but it works brilliantly with eggs and adding a dollop of hot sauce (optional) at the end takes this to a whole new level!
I’m not entirely sure what Tom means when referring to using a ‘light single cream alternative’. So I included some half-fat crème fraiche when making mine, though I’m not sure it needs it. Tom isn’t shy with using bold flavours in his books so I’m looking forward to working my way through his diet friendly recipes.
Recipe: Scrambled Cajun eggs with spinach and kale
Calories: 310 calories per serving
Book: Tom Kerridge – Lose Weight for Good
Prep time: Approx 10 mins
Cooking time: Approx 10 mins
Ingredients: 4 large free-range eggs, 75ml light single cream alternative, sunflower oil spray, ½ red onion (diced), 1 large green pepper (cored, deseeded and diced), 40g kale (shredded), 1 tbsp Cajun spice mix, a handful of spinach leaves (50g), sea salt, ground black pepper, Hot sauce to serve (optional)
Cost per portion: Approx £1.25
Method: Crack the eggs into a bowl, add the ‘cream’ and season well with salt and pepper. Whisk to combine.
Add 6 sprays of oil to a large non-stick frying pan and place over a medium heat. Add the onion and green pepper and cook for 3-4 minutes, until slightly softened.
Add the kale along with a splash of water and cook for 2 minutes. Now add the Cajun spice mix, a pinch of salt, and the spinach. Cook, stirring, for about a minute, until the spinach has wilted.
Add another 6 sprays of oil to the pan. Pour in the whisked eggs and leave them to set for a few seconds, then gently stir them around until they are just cooked. You want to remain soft and silky, so don’t overcook.
Spoon the spicy mixture onto warm serving plates. If you like it extra spicy, add a good dash of your favourite hot sauce.