Kid’s scrambled eggs
(at time of publication)
- 2 eggs
- pinch salt and black pepper
- 1 tablespoon skim milk
- 2 slices wholegrain toast
- fresh Italian parsley or chives, chopped, to garnish (optional)
1 In a small bowl, place eggs and milk. Season with salt and pepper. Whisk to combine.
2 Spray a small frying pan with oil and set over a medium-high heat. Pour eggs into the hot pan and leave to sizzle for 10 seconds.
3 Take a wooden spoon or spatula and push egg away from the side of the pan to allow runny egg onto the base of the hot pan. Repeat this 2-3 times, until all the runny egg has been in contact with the pan. This should only take about 60-90 seconds. The egg will continue to cook a little as you transfer it from the pan to the toast.
4 Serve garnished with parsley or chives, if using, and extra black pepper to taste.
Make it gluten free: Use gluten free bread.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 3g
Dietary fibre 6g
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