Scrambled Eggs on Toast
Krazy Kiwi has decided to trust me with this recipe, scrambled eggs are about as sophisticated as my culinary skills get, so you won’t see many recipes from me which you should relieved about.
Serves 2
Ingredients:
4 eggs
80ml skimmed milk
25g kale
150g tomatoes
1/4tsp. paprika
1tsp. Italian seasoning
2 pieces of toasted sourdough
Avocado
Olive oil
Salt and pepper to taste
Method:
- Lightly whisk together the eggs, milk, kale, tomatoes, paprika and Italian seasoning until all the ingredients are well combined.
- Add a tiny pinch of salt and pepper.
- Add some oil to a non-stick frying pan and place on a medium heat heat for a minute or so, then pour in the egg mixture. Leave it to settle, without stirring, for about 30 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
- Repeat until the eggs are softly set and slightly runny in places, you can then remove from the heat and leave for a few seconds to finish cooking. It’s important to take the eggs off the heat just before they’re ready. Give them a final stir and the delicious scrambled eggs are ready to serve.
- Place the scrambled egg delight on a piece of toast. Add a few slices of avocado. Salt and pepper to taste, add your preferred garnish and enjoy.
Shy Strawberry
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Recipe Name
Scrambled Eggs on Toast
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