Scrambled Eggs with Chilli

Scrambled eggs with chilli, that’s all he ever cooked. It was mostly all he ate, he loved the flavor and he’d absolutely perfected the recipe over the years. Perfected it so much so that the restaurant was full almost every day. On the weekends there was a waiting list. Only one thing on the menu, just scrambled eggs with chilli, breakfast lunch and dinner, six days a week. It exhausted him but he generally felt it was worth it, in fact he was quite proud of where he’d got to, and grateful for the coincidence that brought him here.

Andy didn’t have much of a purpose all of those years ago, he certainly wasn’t a big cooker but he loved eggs for breakfast on a hangover Sunday, or to fuel up for a big day ahead. It was always his specialty he supposed, the only thing he really cooked. The eggs had got better over the years, he’d picked up a few tips and tricks from people and from TV shows or magazine articles. Something about eggs in the ad for a cooking show and he’d be recording it to watch when he got home from work, flicking through magazines in the doctors waiting room he’d memorize the quantities. It wasn’t on purpose, but the knowledge built up, along with regular practice to the point where his eggs were first rate.

He liked to cook his eggs for others and generally had an especially positive response, looking back he realised that he always enjoyed cooking for others. But it wasn’t until Andy got a suggestion from an old flat mate that the chain of events started to clink along with haste. He’d lived with Steve for a few months, they got on well and he’d got into the habit of making eggs before they went out on a Friday night, a quick tasty meal at the end of the week. It was Steve who first suggested adding chilli. It’s worth noting that this wasn’t a great culinary masterstroke from Steve, he suggested adding chilli to everything. He loved chilli, grew his own in the window of his bedroom, used it in most of his cooking, and Andy suspected Steve had been adding a little bit extra over the months to build up Andy’s tolerance.

Andy was glad he’d agreed to add the chilli before he had met Giuseppe. Up until that Friday night the scrambled eggs had been top notch, definitely café level. But with the addition of the chilli, his recipe grew extra legs, it jumped into your mouth, ran around your tongue and slid down your throat like an excited child and a water slide. They both knew that this was perfection on toast. Andy felt like he’d finally cracked the scrambled eggs, he now made it for friends and family not with the eager helpfulness of before but with a reverence and smug knowingness. Aware that they were about to taste the finest eggs they’d ever had.

It was one of these occasions, where Andy was showing off slightly. That a friend of a friend had first tasted the eggs. Giuseppe was a restaurateur and saw the potential in Andy’s eggs right from the beginning. I think they’d both agree that Giuseppe pushed Andy into the whole restaurant thing. Andy didn’t see how it would work, he could only make one thing, people weren’t interested in going out just to eat eggs. He smirked to himself as he remembered saying that. Remembered what a sensation he’d become when they first became popular, and thought about the financial security he had now. He didn’t like the term celebrity chef, didn’t really see himself as a chef, didn’t have the range the real chefs had. But there was one thing that earned him the celebrity status, the magic in his one dish. The thing he did better than anything else. That he did better, probably, than anyone else could. His scrambled eggs with chilli.

Menu

Scrambled eggs with chilli

Options

Sourdough

Ciabata

Wholegrain

Gluten Free

Condiments

Tomato chutney

Avocado (available seasonally)

Homemade basil pesto