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Spicy scrambled eggs on soy and linseed toast

A great mid-week supper.

  • 4.67 Star
    rating
  • Timer Prep 5 min
    Cook 5 min
  • Chart 459.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Toast the Soya & linseed bread. Grate the courgettes. Beat the eggs. Chop the snipped chives or spring onion.

Method

  1. 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. 2 Add the eggs and cook, stirring, until very lightly scrambled. Stir in the chives or spring onion then remove from heat.
  3. 3 Top the warm toast with a handful of watercress or rocket then pile on the scrambled eggs. Season to taste.

3 Reviews

  • Sarah

    Super easy, simple ingredients and quick. Mid week rescue meal

  • Sawood

    Excellent, easy, tasty. I swapped out one courgette for avocado which adds a nice creamy flavour. Would cook again.

  • Theresa

    For personal preference I miss out the courgettes and add paprika, and it's become the only way I like to eat scrambled eggs.

  • Average per serving
  • Calories 459.0kCal
  • Fat29.5g
  • Saturated5.9g
  • Salt0.6g
  • Carbohydrates21.0
  • Sugar4.3g
  • Protein27.0g
  • Fibre5.7g