Kicking scrambled eggs
Who doesn’t love scrambled eggs on toast? There’s something about a plate of warm scrambled eggs that is both filling and wholesome, and if you serve this with a slice of chunky granary or whole-nutty bread and some baked tomatoes, you have a complete meal made in minutes.
(Serves 3)
Ingredients:
1 tsp olive oil1 small onion, or a couple of spring onions, peeled and very finely chopped1/2 green chilli, deseeded and very finely chopped, or a pinch of chilli powderPinch of ground turmericPinch of curry powder1 tomato, roughly chopped6 free-range eggs, lightly beaten3 slices whole-nutty bread, to serve
Method:
Heat the olive oil in anon-stick frying pan, add the onion and fry until softened, then add the chilli, turmeric and curry powder and stir for a minute, before adding the tomato
Stir the eggs into the pan so they scramble with the onion mixture, stirring until the eggs are cooked to your liking. Serve immediately on slices of toasted whole-nutty bread.
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield