Scrambled eggs on wholemeal toast
Soft scrambled eggs on wholemeal toast with tomatoes: a quick, filling breakfast you can make in under ten minutes.
Scrambled eggs are the fastest proper breakfast there is: a few minutes in the pan while the toast is on. The trick is low heat and patience, so the eggs stay soft rather than rubbery. Add a handful of spinach or a few sliced tomatoes for colour, and use wholemeal or seeded bread for a slower-release start to the day.
- Meal
- Breakfast
- Serves
- 1
- Time
- 10 min
- Access
- Free
Ingredients
- 3 eggs
- A splash of milk
- 1 tsp butter or oil
- 2 slices of wholemeal or seeded bread
- A handful of cherry tomatoes, halved
- Salt and black pepper
Method
- Beat the eggs with the milk and a pinch of salt and pepper.
- Put the bread in the toaster.
- Melt the butter in a non-stick pan over a low heat, add the eggs and stir slowly with a spatula until just set, about 3 to 4 minutes.
- Serve on the toast with the tomatoes.
This is general nutrition information, not medical or dietetic advice. If you have a medical condition, allergies or specific dietary needs, speak to your GP or a registered dietitian.
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