Damn, this was delicious, if I may say so myself. I had a big bunch of cilantro that I had to use up relatively quickly, and whipped up this Thai coconut cilantro eggs randomly, and it turned out to be a bomb, a delicious one. (In reality, I wouldn’t call it authentically Thai–vaguely Southeast Asian is more like it. I’m calling it Thai for the sake of a concise blog title. Forgive me, o the people of Thailand!)
Thai Coconut Cilantro Eggs Recipe
We have one egg each for breakfast, so this serves the two of us. If you like more eggs per person, I’m sure you can just double/triple the recipe.
- 2 eggs
- 1/8 cup milk (Coconut milk might be great in this!)
- A splash of nam pla or nuoc mam (Any fish sauce from Southeast Asia. I used maybe 1/2 teaspoon of a nuoc mam I had on hand.)
- 1/2 teaspoon sugar
- 1/2 cup chopped cilantro (however much you want, really)
- 1 Roma tomato, roughly chopped
- 1 tablespoon coconut flakes (I like the Bob’s Red Mill version–the flakes are big and they are unsweetened, which makes them super versatile.)
- Beat the eggs and milk in a bowl. Add the fish sauce and sugar, and combine well.
- Heat the oil in a pan on medium high.
- Reduce the heat to medium and add the tomato pieces. Sauteé for a minute or two, then add the coconut flakes and cilantro.
- When the coconut flakes start browning and cilantro wilting, pour in the egg mixture and scramble.
- The dish is done when the eggs are set to your liking.
I didn’t have white peppercorns in the pepper mill, so I didn’t use that, but it would be a good addition, too. And next up on my Thai breakfast series? This. I don’t remember ever having yam khai dao, a salad of fried eggs and aromatics, when I lived there, but I may have been too young to remember it. And it sounds absolutely delicious and refreshing on a steamy morning. I have to try it soon!
Breakfast this morning:
- Thai coconut cilantro eggs with tomato
- Pumpkin toast