Scrambled omelette toast topper
Come home to a tasty and quick twist on eggs on toast. This recipe is easily doubled.
Takes 10 minutes • Serves 1
– 2 eggs
– 1 tbsp crème fraîche
– 25g/1oz Cheddar, grated a small bunch of chives, snipped (or use another spring onion)
– 1 tsp oil
– 1 spring onion, sliced
– 3–4 cherry tomatoes, halved
– 2 slices crusty bread, toasted
Beat together the eggs, crème fraîche, cheese and chives with a little seasoning.
Heat the oil in a pan, then soften the spring onion for a few minutes. Add the tomatoes and warm through, then pour in the egg mixture. Cook over a low heat, stirring, until the eggs are just set. Pileover the toasted bread and serve.
Food: Scrambled omelette toast topper
• Per serving 571 kcalories, protein 30g, carbohydrate 42g, fat 33g, saturated fat 13g, fibre 2g, sugar 4g, salt 1.98g