Creamy butternut noodles and fluffy scrambled eggs

Ingredients:

Butternut squash

Tomato

Flat paper rice noodle

Cream alternative

Eggs

Preparation:

Cut the butternut squash in cubes do not forget to remove the skin once done cut the tomato add it to the butternut squash add seasoning with the spice of your choice pour a little a bit of olive oil and place it in oven bake it until golden.

Boil your flat paper rice noodle for few minutes until they are soft . Once done drain them and keep them on the side

Bring out the baked tomatoes and butternut squash from the oven place in your blender add Cream alternative and blend it .

Pour the creamy butternut squash sauce in a bowl add your noodles and mix it

Crack the eggs into a small bowl and mix it vigorously for 1 minute. Add milk melt the butter at low heat in frying pan .

Remove the pan from the heat and add the eggs. Return the pan to the heat

Whisk the top of the eggs vigorously again until the top is very foamy. Try not to touch down on the bottom of the pan.

Let the bottom of the eggs set for 5-7 seconds. Run a silicone spatula from the edge of the pan into the m middle

Tilt the pan so that the uncooked eggs can slide onto the surface area that you just created with the spatula

Continue to slide the cooked eggs into the middle with the spatula and rotate to allow uncooked eggs to hit the surface pan.

After about 30 seconds or so, the eggs will be mostly set. Remove them from the heat. The heat from the pan will finish cooking them. Gently fold the eggs so that any remaining wet spots touch the pan and finish setting.

Once done add your fuffly scrambled eggs on the top of your cream butternut squash noodles.

Enjoy !