Power up your breakfast, add some delicious, fresh raw vegetables to your eggs.
Not only will this will improve the flavour but you will also get more fibre and extra nutrition in your breakfast.
Prep time: 5 minutes
Cook time: 10 minutes
Cook time: 10 minutes
Ingredients
Serves 2
4 medium sized eggs
Tablespoon of olive oil
1 handful of Rocket (Arugula), chopped
2 small fresh tomatoes, thinly sliced
2 small spring onions (scallions) sliced
1 Tablespoon of flax/linseeds
A little black pepper and sea salt
Serves 2
4 medium sized eggs
Tablespoon of olive oil
1 handful of Rocket (Arugula), chopped
2 small fresh tomatoes, thinly sliced
2 small spring onions (scallions) sliced
1 Tablespoon of flax/linseeds
A little black pepper and sea salt
Method
Beat the eggs and the olive together and add to a warm pan.
Scramble them to your preference
Whilst the eggs are cooking, wash and very thinly slice the vegetables.
Stir into the cooked eggs and season with pepper, salt.
Serve on rye toast, sprinkle on the flax seeds and drizzle with a little olive oil.
Beat the eggs and the olive together and add to a warm pan.
Scramble them to your preference
Whilst the eggs are cooking, wash and very thinly slice the vegetables.
Stir into the cooked eggs and season with pepper, salt.
Serve on rye toast, sprinkle on the flax seeds and drizzle with a little olive oil.
