Scrambled Eggs on Oatcakes with Chives & Cherry Tomatoes
Print recipe
| Serves | 1+ |
| Prep time | 2 minutes |
| Cook time | 3 minutes |
| Total time | 5 minutes |
| Allergy | Egg, Milk |
| Dietary | Vegetarian |
| Meal type | Breakfast, Lunch, Snack |
| Misc | Child Friendly, Serve Hot |
| Region | British |
| By author | Karen Burns-Booth |
A quick and simple breakfast idea, that is packed with protein and fibre; by serving scrambled eggs on top of oatcakes, which are low in GI, you will feel fuller for longer and won't need a naughty and sugary mid morning snack!
Ingredients
- 2 eggs per person
- 1 tablespoon milk
- 6 to 8 cherry tomatoes per person (halved)
- freshly chopped chives (to taste)
- salt and pepper (to taste)
- 3 to 5 oatcakes (per person)
Note
A quick and simple breakfast idea, that is packed with protein and fibre; by serving scrambled eggs on top of oatcakes, which are low in GI, you will feel fuller for longer and won't need a naughty and sugary mid morning snack!
Directions
| Step 1 | Beat the eggs with the milk in a microwaveable jug, then add the cherry tomatoes and chopped chives. Season to taste with salt and pepper. |
| Step 2 | Microwave the eggs for between 2 and 3 minutes, stirring every 30 to 45 seconds, until the eggs are cooked and are light and fluffy. |
| Step 3 | Spoon the scrambled eggs over the oatcakes, leaving some on the side for scooping! Sprinkle more chopped chives over the top if desired. |
