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Cajun-spiced scrambled eggs  recipe

Cajun-spiced scrambled eggs recipe

4 ratings

Up your brunch game with these flavour-packed scrambled eggs – spiked with Cajun Seasoning and served with avocado, spring onions and chopped tomato, they make a substantial breakfast. See method

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 418 calories / serving
  • Vegetarian


  • 6 medium free-range eggs
  • 3 spring onions, finely sliced
  • 2 tbsp finely chopped coriander
  • ½ tbsp olive oil
  • 1 tbsp Schwartz Cajun Seasoning, plus a pinch to serve (optional)
  • 4 slices Tesco sourdough bloomer, toasted
  • 1 ripe avocado, thinly sliced
  • 1 tomato, deseeded and finely chopped
  • 1 lime, cut into wedges

Perfect with:

Schwartz Cajun SeasoningExpertly blended with chilli powder, allspice and thyme for a taste of Louisiana Schwartz Cajun Seasoning
Expertly blended with chilli powder, allspice and thyme for a taste of Louisiana
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    5g 24%
  • Sugars

    3g 4%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 40g Protein 18.6g Fibre 2.6g


  1. Whisk the eggs, milk, spring onion (saving a little to garnish) and coriander together until smooth. 
  2. Warm the oil in a large nonstick frying pan over a medium heat, add the egg mix and fry for 3-5 mins, gently moving continuously with a wooden spoon or spatula. When the egg is almost cooked and still has a gentle wobble, stir through the Schwartz Cajun Seasoning.

  3. Divide the bread between 4 plates and top with the avocado, Cajun scrambled eggs, tomato, remaining spring onion, a twist of black pepper, a pinch of Schwartz Cajun Seasoning (optional) and a wedge of lime. Serve immediately. 

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