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Rhubarb and sweet chilli sauce with scrambled eggs

Name: Scrambled eggs with chilli jam recipe
Yield: 2
Ingredients: 5 extra-large eggs; 50.00 ml pure (thin) cream; 25g butter; Toasted bread, to serve; Finely chopped herbs, to serve (optional); 500g white sugar; 450ml rice wine vinegar; 250g rhubarb stalks, topped and tailed, finely chopped; 150g long red chilies, roughly chopped; 4 garlic cloves, roughly chopped; 20.00 ml ginger paste; 2 tsp cornflour

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Rhubarb and sweet chilli sauce with scrambled eggs

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by Matt Wilkinson

Chef and author

Jun 20, 2024

Add a little kick to your morning with this easy breakfast recipe. Enjoy silky smooth scrambled eggs dolloped with a tangy rhubarb and sweet chilli sauce to add a refreshing twist to the standard eggs on toast. Once you make this delicious savoury sauce you'll be returning to it again and again, making it an ideal sauce to keep in the fridge and use for your weekend brunch recipes.

5 extra-large eggs
2 1/2 tbs pure (thin) cream
25g butter
Toasted bread, to serve
Finely chopped herbs, to serve (optional)

Rhubarb and sweet chilli sauce

500g white sugar
450ml rice wine vinegar
250g rhubarb stalks, topped and tailed, finely chopped
150g long red chilies, roughly chopped
4 garlic cloves, roughly chopped
1 tbs ginger paste
2 tsp cornflour

Method

1.

For the sauce, place all ingredients, except the cornflour, and 1 tsp fine salt in a large saucepan. Bring to the boil over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer, stirring occasionally, for 45 minutes, or until sauce is reduced and thickened.
2.

Mix the cornflour with 1 tbs water to form a paste, then stir through the sauce. Cook for a further 2 minutes, stirring constantly, until thickened. Pour into sterilised jars and seal.
3.

Crack the eggs into a large bowl and whisk for 2 minutes, getting as much air into the eggs as possible. Whisk in 1 1/2 tbs cream (reserving the rest) and season with salt flakes and freshly ground black pepper. Stand for 5 minutes.
4.

Heat a non-stick medium frypan over medium heat for 1 minute. Add the butter. Once melted, add egg mixture, then use a spatula to continuously move the egg around the pan until it starts to set. Remove from the heat, add the remaining 1 tbs cream, and keep stirring until the egg has just set.
5.

Place egg on your preferred slabs of bread and top with rhubarb and sweet chilli sauce and chopped herbs, if using.