Kids scrambled eggs
- 2 eggs
- pinch salt and black pepper
- 1 tablespoon trim 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.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 3g
Dietary fibre 6g
Make it gluten free: Use gluten free bread.
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