Name: Greek scrambled eggs on toast
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Ingredients: 2 tblsps olive oil; 1 small red onion, halved, cut into 1cm slices; 250g punnet cherry tomatoes, halved; ½ cup pitted kalamata olives; 50g baby spinach leaves; 4 thick slices multigrain bread, toasted; 60g Greek feta; SCRAMBLED EGGS; 6 cage-free eggs; ¼ cup milk; ¼ cup torn fresh basil leaves

Greek scrambled eggs on toast

A Greek inspired brekky!

Serves 4

Prep

10M

Cook

Total

14M

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Watch the heat: Make sure the pan is not too hot when cooking eggs. This dish is best cooked just before serving.

Ingredients

2 tblsps olive oil

1 small red onion, halved, cut into 1cm slices

250g punnet cherry tomatoes, halved

½ cup pitted kalamata olives

50g baby spinach leaves

4 thick slices multigrain bread, toasted

60g Greek feta

SCRAMBLED EGGS

6 cage-free eggs

¼ cup milk

¼ cup torn fresh basil leaves

Method

Heat half the oil in a large, non-stick frying pan over a medium heat. Add onion, tomatoes and olives. Cook, stirring occasionally, for about 2 minutes, or until onion and tomatoes are just soft. Remove from pan. Cover to keep warm.

To make scrambled eggs, whisk eggs, milk and basil in a large jug. Season with salt and pepper.

Heat remaining oil in the same pan over a low heat. Add the egg mixture. Cook, stirring occasionally, for about 2 minutes, or until just set.

To serve, divide spinach, scrambled eggs and tomato mixture among toast slices. Crumble over the feta.

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