Prep Time:5 mins
Understanding food allergies and intolerances
Scrambled egg on toast with grilled tomato and mushrooms
Cooking Time:10 mins
Serves:1 Adult
Cost:Low
Get your morning off to a great start with this delicious and nutritious breakfast! Eggs are a great source of protein and the tomato and mushroom count as two of your 5-a-day!
About this recipe
A quick and easy recipe that will ensure you get a good breakfast even during the morning rush!
Ingredients
For the toast and sides
- 1 medium tomato, halved
- 6 button mushrooms
For the scrambled egg
- 2 medium free-range eggs
- 4 dessertspoons of semi-skimmed milk
- Black pepper, to taste
- 1 teaspoon of vegetable oil
Serve with
- 1 slice of whole meal toast
- 1 teaspoon of low-fat spread
- 1 small glass of unsweetened orange juice (125ml / 4½fl oz.)
Method
- Preheat your grill to medium, lining the grill pan with tin foil.
- Place the tomatoes and mushrooms under the grill and gently cook.
- Next start your scrambled egg by mixing the eggs, milk and pepper together in a jug, bowl or mug.
- Heat the oil in a small non-stick saucepan and when hot add the egg mixture. At this point, start to toast your bread.
- Stir the egg continuously, until the egg is scrambled and cooked as you like it.
- When everything is ready, sever together adding a teaspoon of spread to the toast.
What you will need
- Mixing bowl
- Saucepan
- Whisk
Serving suggestions
Serve with a slice of wholemeal toast, low-fat spread and a glass of orange juice.
"Adding a little sprinkiling of ground black pepper to your scrambled egg will give you great flavour!"
