Ingredients

• 1 tsp extra virgin olive oil – To fry/scramble the eggs
• 2 x-large free range eggs
• 1 slice wholemeal toast (I use Helgas traditional wholemeal gluten free bread)

Method

1. Crack 2 eggs into a bowl and use a fork or a whisk to whisk until combined.
2. Place olive oil into a small frying pan or pot and turn heat on at a low setting.
3. Pop your toast into the toaster and toast to your liking.
4. Pour egg mixture into the pan and use a spatula to gentle push the egg mixture around the pan whilst it cooks. Cook eggs to your liking.

Notes

• Sometimes I make my scrambled eggs the night before and store in the fridge overnight. Then first thing in the morning, as soon as I’m awake, I take it our of the fridge to let it come to room temperature.
• This helps save me time in the morning and means that I’ve been able to do the washing up the night before which means less mess too!
• Nutrition information is a rough estimate based on the ingredients using Cronometer. Values may vary from case to case.