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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
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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.
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