This online cooking masterclass series is all about the ever-delicious and useful, protein packed egg! These versatile and healthy recipes will have you prepared for any occasion.
In this episode Chef Kerri McGuinness spices up the classic scrambled egg and gives breakfast a ranchero twist. Serve with toast and enjoy a hearty, healthy start to your day.
About Chef Kerri McGuinness:
Kerri is a cook from the West of Ireland- making her Irish to the core! She grew up on a farm, and married a Devon lad, before moving to London in 2010. Her brother-in-law Matt has a few hens in the West Country, and she uses the eggs as much as possible because they are the most gorgeous! Using Matt’s produce and visiting the farm, Kerri has gotten to know the neighbouring suppliers who cultivate beautiful veggies, pretty micro-herbs and rear happy pigs. Kerri launched Very Kerri in 2013, and its focus is on feeding followers inspiration for dining out in London and entertaining at home, through interactive food maps, honest restaurant reviews and insightful blog posts.
Over the years, the brand has evolved into offering creative and commercial services in hospitality, whilst adding value with recipes and kitchen hacks along the way. Today, whether it’s brunch hosting, content writing, or Planet Eat presenting, Kerri is a one-man band for bringing fun food ideas to life.
2 tbsp corn oil (or vegetable oil will do)
2 soft corn tortillas
1 medium tomato, deseeded and roughly chopped
5g pickled jalapenos, finely diced
1 spring onion, roughly chopped leaves and all
1 jalapeno, finely diced (any green chilli will do, but deseed if too spicy for your liking)
Coriander, stems picked (and leaves picked for garnish)
4 Yokel eggs, roughly beaten
Micro coriander (or picked coriander leaves), to garnish
1 jalapeno, finely diced in water (any green chilli will do, but deseed if too spicy for your liking), to garnish