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Scrambled Eggs with Matcha and Lime

Scrambled Eggs with Matcha  and Lime | A Couple CooksScrambled Eggs with Matcha  and Lime | A Couple Cooks

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

Scrambled Eggs with Matcha and Lime
 
by:
Serves: 4
What You Need
What To Do
  1. Thinly slice 2 green onions.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, place eggs on a plate. Garnish with sprinkles of matcha and squeezes of lime juice.

This recipe was developed for Aiya Matcha.

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9 Comments

  • Reply
    lynsey | lynseylovesfood.com
    June 8, 2015 at 7:10 am

    breakfast is my favourite meal… i think it is what gets me out of bed… well that and good coffee. If I am in a rush it is a smoothie, but most mornings i take a little time to make a herb and leek omelette. I like taking some time to ease into my day and slowly wake before diving into the work day. These eggs look so lovely. xo

  • Reply
    [email protected]
    June 8, 2015 at 7:21 am

    I’ve never thought to add matcha to savory things. This recipe sounds divine!

  • Reply
    Chantal
    June 8, 2015 at 2:35 pm

    I have a one year old who wakes up starving every morning and eats super large portions. I usually try and pacify her while I whip up oatmeal or eggs with chopped up fruit or berries she can feed herself, but I am constantly searching for breakfast make aheads or quick ideas- the healthier and more full of protein the better! It seems that most breakfast casseroles etc. are a little too indulgent for day to day and we try not to eat a ton of bread so I rarely make pancakes or waffles.

  • Reply
    Johanna
    June 8, 2015 at 3:45 pm

    Breakfast. Yes. If I had to choose one thing to eat for the rest of my life it would be eggs with runny yolks with tons of cracked pepper over toast. Keep them coming.

  • Reply
    Christine
    June 8, 2015 at 4:26 pm

    These eggs look so good! I love the idea of matcha on eggs! It kinda looks like spirulina, which I sometimes put on my eggs. I bet lime would be a good addition to my spirulina/egg mixture… I’ll have to try that this weekend! During the week I usually only have time for coffee and I add coconut oil and/or butter to it. Have you guys tried that? I have the recipe for it on my blog if you’re interested: http://thefairlyhealthycouple.com/198/healthy-fatty-coffee
    :)

  • Reply
    Annie @ Natural Sweet Recipes
    June 9, 2015 at 9:56 pm

    I would have never thought to add matcha or lime to eggs but those look so fantastic! Gorgeous pictures. I’m a breakfast/brunch kind of girl, as in, I love breakfast foods but usually it’s eaten closer to noon or for dinner. I do love eggs and I could eat those eggs anytime!

  • Reply
    marisa
    June 11, 2015 at 9:00 am

    I am a breakfast person in that I eat breakfast everyday, but its usually a container of greek yogurt or a banana + peanut butter, and coffee (always coffee) once I get to the office! On the weekends I’m much more likely to make a nice breakfast/brunch.

  • Reply
    Aysegul
    July 6, 2015 at 12:58 pm

    I would have never thought to use matcha with my eggs, but from the way it looks I want to give it a try. I am a breakfast person and wouldn’t start my day without a cup of coffee and eggs (or porridge, or oatmeal, etc.).
    I am so going to try this as soon as I get my hands on some matcha powder. Cheers!

  • Reply
    Leah
    August 9, 2016 at 11:47 am

    I eat eggs almost every morning. Homefries – square cut, in a cast iron skillet with spices and olive oil, sometimes some fresh sweet peppers, once those are cooked add scrambled eggs with some cheddar cheese and spices and a teaspoon of matcha. Its my power breakfast!

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