sliced sourdough bread, toasted
Beat the eggs and season with salt & pepper. No cream or milk should be added.
Chop the parsley.
Cook the eggs on a low-medium heat with the olive oil stirring to make soft scrambled egg.
Toast the bread.
Serve with the scrambled egg and top with the parsley.
Per 206g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.