Scrambled egg on sourdough

Recipe Details

• Serves: 1

• Prep Time: 5 mins

• Cook Time: 5 mins

• Ready In: 10 mins

• Difficulty: Easy

Meal prep storage

Not a meal prep, eat fresh.

Ingredients

• 4 large eggs

• 50ml milk (whole or semi-skimmed)

• 1 tbsp butter

• 3 tbsp fresh chives, finely chopped

• 10g spring onion, sliced (approx. 1/2 onion)

• 1 tsp salt

• 1 tsp black pepper

• 1 slice sourdough bread (approx. 70g)

Method

Put a large pan on medium heat and add the butter. In a bowl crack in the eggs, add the milk and using a fork mix the eggs together. Add in the salt and pepper and mix again. Slice the spring onion finely and put in the pan to lightly fry in the butter. Once the spring onion has softened, add the egg mixture into the pan.

Pop the sourdough into the toaster.

Using a spatula, slowly fold the egg mixture around the pan as it cooks and keep going until all of the egg has turned yellow-white and no clear egg remains.

Place it on the toast and sprinkle over chopped chives. Enjoy!

Nutritional information, per serving

kcal: 587
Fat: 32.6g
Saturates: 14.2g
Carbs: 40.2g
Sugars: 8.8g
Fibre: 8.7g
Protein: 36.8g