Scrambled Eggs with Colourful Vegetables and Ponzu Sauce
- 1 1/2 pieces Bacon
- 5 Watercress (or your choice of greens)
- 50 grams Tomato
- 2 Eggs
- 1 tbsp Milk
- 1 tbsp Ponzu
- 1 Coarsely ground black pepper
- 1/2 tbsp Butter
- 1 tsp Ponzu
- Cut the bacon into 5mm lengths.
- Remove the seeds from the tomatoes and chop.
- Divide the watercress stems and leaves.
- Cut the stems diagonally and chop the leaves.
- Combine the "A" ingredients in a bowl and mix until even.
- Heat butter in a frying pan, cook the bacon, tomatoes, watercress stems and its leaves, in that order.
- Once everything has cooked through, add the egg mixture.
- Mix gently with a wooden spatula.
- Once the egg starts to cook, pour 1 teaspoon of ponzu then turn off the heat and serve.
bacon, tomato, eggs, milk, ponzu, ground black pepper, butter, ponzu
Taken from cookpad.com/us/recipes/168459-scrambled-eggs-with-colourful-vegetables-and-ponzu-sauce (may not work)