Healthy Kefir Scrambled Eggs with Asian Salad (High Protein)

Name: Healthy Kefir Scrambled Eggs with Asian Salad (High Protein)
Total time: 20 min
Yield: 2
Ingredients: 150 g ready-to-eat shelled edamame beans; 2 small pak choi, sliced in large strips; 50 g carrot, julienned (or grated); 1 tbsp spring onion, finely sliced; 4 red radishes, thinly sliced; Small handful fresh coriander, roughly chopped (optional); 5cm fresh lemongrass, outer layers removed and finely minced; 1 tbsp fresh ginger, grated; 1/2 small fresh red chilli, finely minced; 2 tbsp balsamic vinegar; 1 tsp perilla oil or toasted sesame oil; 1 tbsp lime juice; Pinch of sea salt; 6 large eggs; 80 ml kefir; 1 tbsp extra virgin olive oil; 1/2 tsp fine sea salt; black pepper, to taste

COOK TIME:

20 MINS

SERVES:

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This is my healthy take on scrambled eggs, which traditionally rely on double cream and plenty of butter to stay soft and rich. Here, kefir does the work instead; it tenderises the eggs naturally as they cook, keeping them creamy and light without the heaviness. If you're an egg eater like me who wants that same luscious texture but with a cleaner nutritional profile, this is the version to make. You can use any kefir you like, dairy, coconut, or another plant-based alternative, as long as it has a similar consistency. The eggs are paired here with a bright, crunchy Asian salad that complements the creamy richness of the eggs, but feel free to experiment.

Each serving delivers approximately 31 grams of protein from the eggs, kefir and edamame combined. The edamame is a good source of plant-based protein and fibre. This is a high-protein, nutrient-dense breakfast or brunch that comes together in under 20 minutes, and it proves you don't need butter or cream to make scrambled eggs taste indulgent.

ALLERGENS: EGGS, SOY

Ingredients

FOR THE ASIAN SALAD

150 g ready-to-eat shelled edamame beans

2 small pak choi, sliced in large strips

50 g carrot, julienned (or grated)

1 tbsp spring onion, finely sliced

4 red radishes, thinly sliced

Small handful fresh coriander, roughly chopped (optional)

FOR THE DRESSING

5cm fresh lemongrass, outer layers removed and finely minced

1 tbsp fresh ginger, grated

1/2 small fresh red chilli, finely minced

2 tbsp balsamic vinegar

1 tsp perilla oil or toasted sesame oil

1 tbsp lime juice

Pinch of sea salt

FOR THE SCRAMBLED EGGS

6 large eggs

80 ml kefir

1 tbsp extra virgin olive oil

1/2 tsp fine sea salt

black pepper, to taste

Instructions

Bring a kettle or small pan of water to a rolling boil. Drop the sliced pak choi into the boiling water and blanch for 15–30 seconds, just until the leaves turn bright green and the stems soften slightly. Drain immediately in a colander, then rinse under cold running water to stop the cooking. Press the pak choi between a kitchen towel gentlyto remove all excess water so the salad doesn't become watery.
In a small bowl, combine the minced lemongrass, grated ginger, minced chilli, balsamic vinegar, perilla oil (or sesame oil), lime juice and a pinch of sea salt. Whisk or stir until fully combined. Set aside.
In a large mixing bowl, add the edamame beans, blanched and drained pak choi, julienned carrot, sliced spring onion, sliced radishes and chopped coriander (if using). Pour the dressing over the vegetables and toss thoroughly with your hands or a spoon until everything is evenly coated. Leave the salad to sit for 5 minutes so the flavours can absorb while you cook the eggs.
Crack the 6 eggs into a clean bowl. Add the 80 ml kefir and sea salt. Whisk vigorously with a fork or whisk until the mixture is smooth, uniform and slightly frothy on top.
Place a non-stick frying pan over low to medium-low heat. Add the 1 tablespoon of olive oil and let it warm for 20–30 seconds. Pour in the egg and kefir mixture. Using a silicone spatula, stir the eggs slowly and continuously, sweeping the base and sides of the pan to form soft, creamy curds. Do not rush, keep the heat low and the movement gentle.
As soon as the eggs are softly set with no visible liquid pooling at the bottom of the pan (they should still look slightly glossy and wet on the surface), immediately remove the pan from the heat. The residual heat will finish cooking the eggs on the plate. Divide the scrambled eggs between two warm plates and serve immediately alongside the marinated Asian edamame salad.

Nutritional value per portion* / Calories: ~462.0kcal, Protein: ~31.0 g, Fibre: ~6.0 g, Carbohydrates: ~19.0g, Fat: ~29.0g

*The nutritional values in these recipes are AI-generated estimates and should be used as a guideline. Actual values may vary based on ingredient brands, cooking methods, and portion sizes. For the most accurate information, please check product labels or consult a nutrition professional

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