Spring onion scrambled eggs with tomatoes and chilli recipe
Not your average scrambled eggs on toast, this fiery version involves adding spring onions to the eggs and topping with fried tomatoes and a drizzle of Sriracha chilli sauce. A great breakfast to wake mum up on Mother's Day.
See method- Serves 1
- 10 mins to cook
- 491 calories / serving
Ingredients
- small knob butter
- 2 spring onions, finely chopped
- 2 eggs, beaten
- ½ tsp olive oil
- 4-5 cherry tomatoes, halved
- 1 slice wholemeal toast
- Sriracha chilli sauce, to drizzle
- snipped cress, to serve
Each serving contains
- Energy
- 2050kJ 491.0kcal
- Fat
- 28g
- Saturates
- 9g
- Salt
- 2.8g
- Sugars
- 22g
of the Reference intake
Carbohydrate 35.8gProtein 20.1gFibre 6.2g
Method
- Heat the butter in a frying pan and add the spring onions. Cook for a 1-2 mins to soften then stir in the beaten eggs with a little seasoning and cook, stirring, for about 2 mins to scramble. Once cooked to your liking, remove from the pan and spoon onto the toast.
- Wipe out the pan and add the oil. Fry the tomatoes for 2 mins until hot and a little browned. Spoon the tomatoes over the scrambled eggs, drizzle with the chilli sauce and scatter over the cress.
Serve with: Peach bellini
Purée 1 tinned peach half with 1 tbsp of tinned peach juice from the tin with a stick blender. If you want a really smooth purée then pass the mixture through a sieve. Pour into a champagne flute and top up with chilled prosecco.
