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Spring onion scrambled eggs with tomatoes and chilli recipe

16 ratings

Not your average scrambled eggs on toast, this fiery version involves adding spring onions to the eggs and topping with fried tomatoes and a drizzle of Sriracha chilli sauce. A great breakfast to wake mum up on Mother's Day. See method

Serves 1
10 mins
491 calories / serving
Vegetarian

Ingredients

small knob butter
2 spring onions, finely chopped
2 eggs, beaten
½ tsp olive oil
4-5 cherry tomatoes, halved
1 slice wholemeal toast
Sriracha chilli sauce, to drizzle
snipped cress, to serve

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2050kj
491kcal 25%
Fat
28g 41%
Saturates
9g 47%
Sugars
22g 24%
Salt
2.8g 47%

of the reference intake
Carbohydrate 35.8g Protein 20.1g Fibre 6.2g

Method

Heat the butter in a frying pan and add the spring onions. Cook for a 1-2 mins to soften then stir in the beaten eggs with a little seasoning and cook, stirring, for about 2 mins to scramble. Once cooked to your liking, remove from the pan and spoon onto the toast.
Wipe out the pan and add the oil. Fry the tomatoes for 2 mins until hot and a little browned. Spoon the tomatoes over the scrambled eggs, drizzle with the chilli sauce and scatter over the cress.

Serve with: Peach bellini

Purée 1 tinned peach half with 1 tbsp of tinned peach juice from the tin with a stick blender. If you want a really smooth purée then pass the mixture through a sieve. Pour into a champagne flute and top up with chilled prosecco.