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Close up of ultimate scrambled eggs on a slice of toast

Ultimate Scrambled Eggs

There is no better way to start the day than with a hearty helping of Scrambled Eggs on Toast! This recipe takes Scrambled Eggs to next-level delicious. Full of veggies, herbs and spices, these eggs will keep you full 'till lunch.
4.10 from 10 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 194kcal
Author: Cheryl Whyte

Equipment

  • Chopping Board
  • Sharp Knife
  • Small Bowl
  • Fork or Whisk
  • Large Frying Pan
  • Wooden Spoon / Spatula

Ingredients
  

  • 4 Large Eggs
  • ½ tsp Turmeric
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Red Onion Chopped
  • 1 Red Pepper Chopped into 2cm pieces
  • 400g Can Red Kidney Beans Drained and rinsed
  • 1 Red Chilli Seeds removed and finely chopped
  • 1 Small Garlic Clove Crushed (Optional)
  • 1 tsp Dried Mixed Herbs
  • ½ tsp Paprika
  • ½ Sea Salt
  • ½ Black Pepper Freshly Ground
To Serve (Optional)
  • 100% Wholewheat Toast
  • Chopped Parsley

Instructions
 

  • Prepare your ingredients and get your equipment ready.
  • Crack the eggs into a small bowl, add the turmeric and whisk until well combined. Also, this will incorporate lots of air into the eggs for a light and fluffy scramble.
  • In a large skillet, heat the oil on medium-high heat. Sauté the onions for 5 minutes until they start to turn translucent.
  • Add the red pepper, red kidney beans, red chilli, garlic, mixed herbs, paprika, salt and pepper into the pan with the onion and sauté for another 5-7 minutes.
  • By now, the vegetables should have softened with a nice bite. When you are happy with the texture of the vegetables, turn the heat down to medium-low.
  • Now, slowly add the egg and turmeric mixture to the pan. Gently lift and fold the egg mixture away from the base of the pan with a wooden spoon, so the egg sets evenly. After about 2 minutes, the egg should have fully set.
  • Serve and enjoy!
    I like Ultimate Scrambled Eggs served over two slices of crusty wholemeal bread, with a sprinkle of parsley. But it's equally good in a tortilla wrap or a bowl all by itself.

Nutrition

Calories: 194kcal | Carbohydrates: 12g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 211mg | Sodium: 104mg | Fiber: 7g | Sugar: 3g
Course | Breakfast
Cuisine | English
Keyword | #breakfast eggs, #eggs, #healthy breakfast
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