Spicy scrambled eggs on toast

Spicy scrambled eggs on toast


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About this recipe: Scrambled eggs become a tasty treat when cooked with fresh herbs, spices and a splash of lime juice.

Brenda Houghton

Serves: 4 

  • 4 thick slices wholemeal bread
  • 1 tablespoon butter
  • 1 green chilli, deseeded and diced
  • 2 teaspoons curry paste
  • 1 clove garlic, crushed
  • 1 teaspoon grated ginger
  • 4 spring onions, chopped
  • 85 g (3 oz) tomatoes, peeled and diced
  • 6 eggs
  • I tablespoon chopped fresh coriander
  • 1 teaspoon lime juice
  • Salt and black pepper
  • 4 tablespoons low-fat natural yoghurt, optional

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Toast the bread and keep it warm.
  2. Melt the butter in a nonstick frying pan and add the chilli, curry paste, garlic, ginger and spring onions, reserving a few for a garnish. Fry them over a low heat for 5 minutes, until softened but not browned. Stir in the tomatoes and cook for a further 1 minute.
  3. Beat the eggs with the coriander, lime juice and salt and pepper to taste. Add the eggs to the pan and stir gently over a low heat until just set.
  4. Lay the toast on plates, top with the curried eggs, sprinkle with the reserved spring onions and add some yoghurt if you wish.

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