Scrambled Eggs and Salad Vegetables on Rye Toast

Eggs are also rich in a number of vitamins (with the exception vitamin C) including A and D. Their content of a number of minerals are also significant.

Cholesterol is found in eggs; however the message concerning exactly how much will be safe to consume regularly, is still mixed. If you have an existing health issue do seek specific advice from your doctor.

Serving eggs with beautiful fresh vegetables amps up the nutritional value of the whole meal, ensuring good energy levels throughout the day.

Be imaginative and creative with the veggies; use what you have to hand. Eggs really do to go with most things.

Prep time: 5 – 10 minutes
Cook time; 10 minutes plus Ingredients
Serves 2

1. Slice of rye bread each
2. 2 eggs each
3. Handful of mushrooms
4. Handful of cherry tomatoes
5. Handful of chopped sweet red pepper
6. Tablespoon of olive oil and couple of grinds of black pepper

Method

1. Gently sauté the veg in the olive oil while the rye bread is toasting.
2. You can add the eggs to the pan with the veg which is just as delicious but doesn’t photograph very well!!
3. Alternatively take the vegetables out, keep warm and then scramble the eggs gently in a little more olive oil.
4. Grind some black pepper over the top to finish.

Recent Posts

“Think you know all about vinegar? We have something fruity for you…”

Search

Sign up for FISN Updates

To provide the information YOU want please answer the questions below.

Email Address* First Name * = required field

Recent Tweets