Scrambled Eggs

Scrambled Eggs

Such a quick and easy meal for those mornings or nights when you want something filling but don't have a lot of time.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 person


  • 2 eggs
  • 1 tsp butter, dairy free butter or ghee
  • 1 TBS milk of your choice
  • 2 - 4 mushrooms depending on thier size
  • 1 cup baby spinach
  • 1 cup any other veg you love to eat
  • pepper
  • sprinkle ground cumin
  • 1 piece sourdough or grainy bread


  • Cut veggies up to the desired size.
  • Heat a frying pan over medium heat. Add spray oil or 1 tsp olive oil. When the pan is hot add veggies and stir.
  • Starting with a cold, small saucepan crack eggs into a bowl and whisk together. Add in cumin, milk and butter. Now, cook eggs over a low heat. Using a wooden spoon gently stir eggs. Keep them gently moving to cook evenly but don't over stir.
  • Pop your bread in the toaster. Continue to stir your veggies until soft.
  • Once all your components are cooked, assemble the veggies on top of the toast and eggs on top of the veggies. Crack some pepper over the eggs. Enjoy.
Keyword breakfast, eggs

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