Green scrambled eggs with roasted tomatoes recipe
For an easy veggie breakfast that's ready in just 15 mins, try this green scrambled eggs recipe. Stir through spinach and serve on toasted sourdough with roasted tomatoes – it's that simple!
See method- Serves 2
- 5 mins to prepare and 10 mins to cook
- 455 calories / serving
Ingredients
- olive oil, for greasing
- 100g on-the-vine cherry tomatoes
- 100g baby spinach
- 2 tbsp fresh parsley, finely chopped (optional)
- 4 slices sourdough bread
- 1 garlic clove, peeled
- 20g butter
- 4 eggs
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Shop ingredientsEach serving contains
- Energy
- 1900kJ 455.0kcal
- Fat
- 28g
- Saturates
- 9g
- Salt
- 1.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 30.0gProtein 21.3gFibre 2.8g
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- Preheat the oven to gas 5, 190˚C, fan 170˚C. Lightly grease a baking tray, then transfer the tomatoes (still on the vine) onto it. Roast for 10-12 mins until the skins are just bursting.
- Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Set aside to cool until just cool enough to handle. Squeeze out any excess water with the back of a spoon.
- Toast the bread and, once golden, rub one side of each slice with the garlic clove. Lightly spread each with a quarter of the butter. Set aside.
- In a small bowl, gently beat the eggs with a wooden spoon. Melt the remaining 10g butter in a saucepan over a medium-low heat. Pour in the eggs and stir slowly with a wooden spoon for 4 mins or until they begin to set. Stir in the spinach and parsley, if using.
- Put the toast on two plates, then top with the eggs. Serve with the tomatoes.
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