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Scrambled Eggs

Creamy scrambled eggs on wholewheat toast. 

Serves 2
10-15 minutes to prepare
103 calories per serving

What you’ll need

2 large free-range eggs

2 slices wholewheat bread

Small knob of butter

6tbsp milk

How to prepare

Lightly whisk the eggs and milk until combined

Melt the butter in a small non-stick frying pan but don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.

Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble on a dry or very lightly buttered slice of wholewheat toast.

Recipe and image source: