Toast the Soya & linseed bread. Grate the courgettes. Beat the eggs. Chop the snipped chives or spring onion.
- 1 Heat the oil in a small non-stick pan. Add the turmeric and courgette and gently cook for 1 minute or until softened.
- 2 Add the eggs and cook, stirring, until very lightly scrambled. Stir in the chives or spring onion then remove from heat.
- 3 Top the warm toast with a handful of watercress or rocket then pile on the scrambled eggs. Season to taste.
For personal preference I miss out the courgettes and add paprika, and it's become the only way I like to eat scrambled eggs.
Excellent, easy, tasty. I swapped out one courgette for avocado which adds a nice creamy flavour. Would cook again.
Super easy, simple ingredients and quick. Mid week rescue meal
- Average per serving
- Calories 459.0kCal