A quick breakfast packed with protein.
Yield: [1 serving]
Prep time: [2 mins]
Total time: [8 mins]
Eggs | 3 eggs
Bloomer | toasted (white or wholemeal)
Dried chives | ¼ tsp
Chilli flakes | ½ tsp
Vine cherry tomatoes | 1 vine
In a large pan, heat cooking oil/butter over a low-medium heat until hot. Crack 3 eggs into a bowl and season well with salt and black pepper. Beat the eggs together with a fork and slowly pour the beaten eggs into the pan. Let the eggs sit inside the pan roughly 20 seconds or until the bottom begins to set. Slowly stir the eggs inwards using a spatula, folding in the mixture from the edges of the pan. Continue folding until the eggs are softly set and slightly runny in places.
Remove the eggs from heat and leave in the pan for a moment to finish cooking. Serve your velvety scrambled eggs on a toasted buttered bloomer. Garnish the eggs with black pepper, chilli flakes and dried chives.
Tip! - Try adding a layer of grated cheese after pouring the eggs into the pan.