Vietnamese eggs

Photographer: Emma
Serves 2

Breakfast is a polarising meal.  There are those of us who take great pleasure from the first meal of the day, the break of the nocturnal fast, and yet there are others who abhor it.  In an effort to wake from deathly slumber some rely on administering staggeringly large doses of caffeine before the faculty of speech once again collides with the command of the voice box.  Others are up at the first sign of bird song when the frigid air still hangs heavy with the night.  These people languish in their morning solitude taking great pleasure in the rituals of the morning feast.  They carefully brew pots of tea to be supped whilst agonising over the daily crossword and nourishing themselves with hearty wholegrain porridge.

This recipe is one to be enjoyed by all aforementioned parties.  It is the perfect accompaniment to a taxing crossword, and for those who rise long after the cock crows it makes a delicious brunch, or better yet lunch.


4 eggs
2 tbsp milk
½ tsp fish sauce
1 tbsp sweet chilli sauce
1/2 spring onion, finely chopped
Handful carrot, grated
Handful mungbeans
2 tbsp spoons fresh coriander, chopped. Plus extra for serving
2 tbsp raw cashew nuts, toasted and roughly chopped


1. Whisk the eggs together with the milk, fish sauce and sweet chilli sauce. Mix through the spring onion, grated carrot and half the coriander.
2. Over a medium heat scramble the eggs. In the last minute of cooking add the remainder of the corriander and the mungbeans.
3. Serve with toast garnished with corriander and cashew nuts.