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Creamy Ackee and Scrambled Eggs

A delightful Jamaican dish blending soft, buttery ackee with fluffy scrambled eggs, enhanced by sautéed onions and bell peppers for a rich and comforting meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Jamaican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ackee (cleaned and boiled) Look for bright yellow chunks.
  • 4 pieces eggs Use free-range or organic for better flavor.
  • 1 tbsp butter May substitute with avocado oil for lighter version.
  • 1/2 small onion (sliced) Adds sweetness when sautéed.
  • 1 small red bell pepper (diced) Can substitute with other bell peppers.
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 2 pieces boiled yellow yam
  • 1 pieces avocado (sliced)
  • 1 pieces tomato (sliced)
  • 1 handful fresh watercress or greens For garnish and added freshness.

Method
 

Preparation
  1. Melt the butter in a pan over medium heat until it bubbles, avoiding browning.
  2. Add sliced onions and diced red bell pepper, sauté for 3-4 minutes until soft and translucent.
  3. Gently fold in the boiled ackee and heat through without mashing.
  4. Beat the eggs with salt and black pepper until well combined.
  5. Pour the egg mixture over the sautéed vegetables and ackee, stirring gently over low heat for 3-5 minutes until fluffy.
Serving
  1. Slice the avocado and tomatoes.
  2. Arrange the creamy ackee and scrambled eggs with boiled yellow yam and greens on a plate.

Notes

Store leftovers in an airtight container in the fridge for up to three days. For freezing, use a freezer-safe container for up to one month.