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Scrambled egg baguette toasts recipe

9 ratings

Breakfast, brunch or even lunch, these tasty egg and tomato topped toasts are perfect for feeding a crowd as it's easy to make a big batch in one go. You can get lots of slices out of one single baguette, ready to be topped with creamy Parmesan eggs and a zingy chilli and parsley tomato mix. See method

Serves 4
5 mins to prepare and 10 mins to cook
264 calories / serving
Healthy

Ingredients

½ baguette, sliced on the diagonal (about 12 slices)
1½ tbsp olive oil
150g cherry tomatoes, quartered
½ x 30g pack parsley, chopped
a few pinches of crushed chillies (optional)
6 eggs, beaten
2 tbsp finely grated Parmesan or vegetarian hard cheese

Each serving contains

Energy
1105kj
264kcal 13%
Fat
16g 23%
Saturates
5g 23%
Sugars
3g 3%
Salt
0.7g 11%

of the reference intake
Carbohydrate 15g Protein 15.3g Fibre 1.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Spread the baguette slices out on a large baking tray (or 2 smaller trays) and drizzle with ½ tbsp of the oil. Bake for 7-8 mins until crisp and lightly golden.
Meanwhile, mix the tomatoes with another ½ tbsp oil, most of the parsley and the crushed chillies, if using. Set aside.
Heat the remaining oil in a pan over a medium heat and add the eggs. Leave for about 30 secs so the eggs just start to set, then stir gently for 1-2 mins until scrambled and just cooked through. Add the grated cheese and stir to melt through.
Spoon some of the cheesy scrambled eggs onto each toasted baguette slice and top with some of the tomatoes. Season with black pepper and scatter over the reserved parsley (and extra chillies, if you like) to serve.

Tip: This recipe is easy to adapt, add more chilli if you like it spicy or leave it out completely for kids. To make more substantial, you could top with some cooked bacon or chorizo. For vegetarians, swap the Parmesan for a vegetarian hard cheese.

See more Breakfast recipes