Are you all breakfast people? This is not rhetorical: we’re actually wondering — as in, let us know if you are! Since we typically go simple for breakfast (think peanut butter toast), the breakfast category here on A Couple Cooks has been slimmer than others. In fact, we don’t even have a category called Breakfast; everything is filed under Brunch, since in my early cooking days I couldn’t justify expending the effort cooking on a meal that didn’t involve guests.
But lately, we’ve posted several breakfast-y items (below) and are truly enjoying creative weekend breakfast/brunches…which do we eat closer to noontime than when we wake up, but that’s just us. We’d love to hear your morning time routines — do you cook breakfast on weekdays? On weekends? Do you pile a bowl high with yogurt, granola and berries? Do you stay simple with PB toast?
This recipe is so simple it could almost work for a weekday breakfast, except it’s not often that we have time in the morning before running into the office so we save this for weekends. We’ve been working with a green tea powder company to come up with some creative savory uses for the green stuff, since it’s generally used in sweet concoctions like this smoothie. Believe it or not, green tea + eggs actually works! The tea has a subtle aromatic flavor that works wonderfully with the richness of the eggs. If you try it, don’t totally coat the eggs in green, but use enough so that you can taste it. The other surprise ingredient, which you’ve likely noticed in this post title, is lime. I know, it sounds a little weird, but hear us out: adding citrus brightens the flavors of the egg and elevates the dish to a whole new level. You’ll just have to trust us on this one.
If you’re interested in the nutritional benefits of matcha, check out this post for a brief description and a link for more information. And if you’re an Indy-dweller, in this recipe we used local eggs from Schacht Farm and green onions from Full Hand Farm, both purchased at Broad Ripple Farmer’s Market.
Our Latest in the Breakfast/Brunch Vein…
Dippy Eggs with Cheese Fried Toast Soldiers
Strawberry Rhubarb Hazelnut Muffins
Soft Scrambled Eggs with Goat Cheese and Asparagus
Breakfast Parfait with Roasted Strawberries
- 8 eggs
- 2 green onions
- ½ tsp salt
- 2 teaspoons butter
- ¼ to ½ teaspoon matcha (we used Aiya Cooking Grade Matcha)
- 1 lime
- Thinly slice 2 green onions.
- In a medium bowl, crack 8 eggs and whisk them together until well-beaten. Stir in ½ teaspoon kosher salt and plenty of fresh ground pepper.
- In a skillet, heat 2 tablespoons butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Add the green onion and saute for about 1 minute to soften slightly. Pour in the eggs.
- Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened.
- To serve, place eggs on a plate. Garnish with sprinkles of matcha and squeezes of lime juice.
This recipe was developed for Aiya Matcha.