Tuscan Scrambled Eggs
Tuscan Scrambled Eggs
This healthy breakfast recipe combines eggs with the rich, tangy, umami flavours of sun-dried tomatoes, all served on a toasted slice of sourdough bread and garnished with fresh chives. Perfect for breakfast or brunch, this is such an easy tasty healthy recipe you can enjoy in the week or at weekends.
Full recipe and ingredients are on the recipe card below, with additional cooking tips and ingredient swaps provided after the recipe.
The Recipe
Tuscan Scrambled Eggs
Ingredients
- 1 slice sourdough bread
- 3 eggs
- 6 pieces sun dried tomatoes
- 1 cup rocket
- 1 tsp olive oil
- 1 tbsp chives
- 1 tsp balsamic vinegar
- 1 tsp grated parmesan
Instructions
- Crack and whisk the eggs in a small jug. Add salt and pepper to taste.
- Dice up 6 pieces of sun dried tomatoes. Finely dice 6 sprigs of fresh chives. Toast your sourdough slices.
- Heat 1 tsp olive oil in a frying pan. Add the sun dried tomatoes and fry in the pan to 1-2 minutes. Turn the heat down low before adding your egg mixture. Gently fold your eggs in the pan till they are scrambled to your own taste.
- Serve the eggs on toasted sourdough, with fresh chives sprinkled on top and a side of rocket salad dressed in balsamic vinegar.
Nutrition Per Serving
Ingredient Swaps
If you don’t like sun-dried tomatoes you can try this recipe with fresh cherry tomatoes and basil.
Please remember to double check all ingredients before cooking or consuming including the ingredients list labelled on packages if you have certain allergies or intolerances.
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