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Spring onion scrambled eggs with tomatoes and chilli recipe
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Not your average scrambled eggs on toast, this fiery version involves adding spring onions to the eggs and topping with fried tomatoes and a drizzle of Sriracha chilli sauce. A great breakfast to wake mum up on Mother's Day. See method
Ingredients
- small knob butter
- 2 spring onions, finely chopped
- 2 eggs, beaten
- ½ tsp olive oil
- 4-5 cherry tomatoes, halved
- 1 slice wholemeal toast
- Sriracha chilli sauce, to drizzle
- snipped cress, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
2050kj
491kcal
25%
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Fat
28g
41%
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Saturates
9g
47%
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Sugars
22g
24%
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Salt
2.8g
47%
of the reference intake
Carbohydrate 35.8g
Protein 20.1g
Fibre 6.2g
Method
- Heat the butter in a frying pan and add the spring onions. Cook for a 1-2 mins to soften then stir in the beaten eggs with a little seasoning and cook, stirring, for about 2 mins to scramble. Once cooked to your liking, remove from the pan and spoon onto the toast.
- Wipe out the pan and add the oil. Fry the tomatoes for 2 mins until hot and a little browned. Spoon the tomatoes over the scrambled eggs, drizzle with the chilli sauce and scatter over the cress.
Serve with: Peach bellini
Purée 1 tinned peach half with 1 tbsp of tinned peach juice from the tin with a stick blender. If you want a really smooth purée then pass the mixture through a sieve. Pour into a champagne flute and top up with chilled prosecco.
See more Mother's Day breakfast in bed recipes