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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

Ingredients

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 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
1750kj
418kcal 21%
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

Method

Whisk the eggs, milk, spring onion (saving a little to garnish) and coriander together until smooth.
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.
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.

See more Breakfast recipes