Brett Stevens photography
With the weekend approaching it's nice to plan a slow and leisurely breakfast for the whole family to enjoy. These green scrambled eggs from www.thegreengrocersdiet are a reminder that even at breakfast there's an opportunity to include some greens onto the meal.
In a medium bowl, beat the eggs with the milk, a pinch of salt and some cracked black pepper.
Heat the oil in a non-stick frypan over medium heat and add the basil to cook for about 1 minute.
Pour the egg mixture into the pan and stir continuously for a few minutes, until fully cooked.
Spoon the eggs over the rye toast and serve with the tomato halves.
Makes 2 servings
| Prep Time: | 5 mins |
| Cooking Time: | 5 mins |
| Ready in: | 10 mins |
Suitable for: |
|
| Breakfast | |
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| Nutritional Information - Per Serve | |
| Kj | 1530 kj |
| Calories | 366 kcal |
| Fat | 21 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 22 g |
| Total Protein | 20 g |
| Fibre | 3 g |
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