Patricia’s Scrambled Eggs

Patricia’s Scrambled Eggs

This recipe is an at-home version of my favourite dish from Patricia’s Coffee Bar in Glasgow’s southside (somewhere I recommend everyone should go). The café no longer has the item on their menu so I just had to make it for myself.

The dish is essential toast topped with caramelised onions, soft cheesy scrambled eggs and crispy kale.

This recipe serves 2 but is easily scaled up.


  • 1 large red onion (thinly sliced)
  • 2tbsp balsamic vinegar
  • 1.5tbsp honey
  • a sprig of rosemary
  • a tiny pinch of bicarbonate soda
  • 4 large eggs
  • 40-50g comté or gruyere cheese (grate using a microplane so the cheese is very fine and will melt quickly)
  • 30-40g kale (chopped with stems removed)
  • 1/2tsp caster sugar
  • 1/4tsp garlic powder
  • salt and pepper
  • 2 slices of gluten free bread


  1. Start by making the caramelised onions. Once you have sliced all of the onion thinly into strips, pop them into a saucepan over low-medium heat with some oil, salt, the rosemary and a tiny pinch of bicarbonate soda. The bicarbonate soda will help to break down the onions meaning you can caramelise the onion much quicker. Stir this regularly and add water when the pan gets a bit dry.
  2. Once the onions are relatively soft and have become much more muted in colour add the honey and balsamic vinegar and stir until the liquid appears to be gone. Add a tiny bit more water and leave on a very low heat. Make sure to remove the rosemary.
  3. Chop and remove the stems of your kale. On the chopping board, drizzle the kale with some oil and sprinkle over a pinch of salt, the garlic powder and the caster sugar. Massage and squeeze the kale until each piece is coated.
  4. Put the kale on some tinfoil and place in the air fryer at 150°C for about 3-4 minutes (or until crispy but not brown), shaking every minute. Alternatively, you can do this in the oven though it may take slightly longer. Set aside until ready to serve.
  5. Whisk up your eggs and pour into a nonstick pan and cook over a very low heat string regularly with a silicone spatula.
  6. Put your bread in the toaster once you see the first sign of setting.
  7. Once the eggs have become a sort of custard-like texture add in your cheese along with a pinch of salt and pepper to taste. Mix until the cheese has melted off of the heat.
  8. Spread your caramelised onions evenly over the toast. Top with the cheesy scrambled eggs and then the crispy kale and enjoy!

About This Recipe

This dish is one of my all-time favourite brunch dishes to make! I used to love walking over to Patricia’s coffee bar and sitting at one of the outdoor tables with a peppermint tea and a delicious plate of goodness. When the crispy kale and cheesy scrambled eggs was taken off the menu I knew I had to try and make it myself.

It is such a comforting dish that is great for a Sunday brunch, and because it is so easy to scale up the recipe it would be perfect for a crowd. The caramelised onions and crispy kale could totally be made in advance making it even easier to prepare on the day!

I love this dish and I’m sure you guys will too!


Question: Can I make this ahead of time?

  • You can definitely make the onions and crispy kale ahead of time so that all you need to do when you intend to eat it is scramble the eggs and toast the toast. Just pop the onions in a tupperware or a bowl, cover and leave in the fridge. For the crispy kale, you will need to make sure it is completely cool before you cover it and this can be left at room temperature for 48 hours max. You will need to be sure that your kale is completely crispy and there are no wet bits in the batch.

Question: How can I make this Vegan?

  • I would suggest a tofu scramble with some blended silken tofu mixed through to give a more creamy texture to the scramble. Replace the cheese for some vegan cheese and nutritional yeast and replace the honey for agave.

If you have any more questions feel free to email me them at

Love Gluten Free

Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.

Note that as an Amazon Associate I may earn commission from qualifying purchases.

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