Power Packed Scrambled Eggs
Apart from bread rolls and coffee, there’s one thing you definitely need on the breakfast table and that’s scrambled eggs. Together with our secret ingredient prunes, it guarantees a power-packed start to the day.
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 4 1x
- Method: import-018
- Cuisine: R423
Ingredients
50 g black pitted olives
4 tomatoes
2 tbsp rapeseed oil
100 g Sunsweet prunes
Salt, freshly ground black pepper
8 eggs (medium)
80 g grated Gouda cheese, semi-mature
4 large slices of farmhouse or wholemeal bread (50 g each)
Instructions
Cut olives into rings. Wash the tomatoes, cut into cubes and fry briefly in 1 tbsp hot rapeseed oil, add the prunes and stew for 2-3 minutes while stirring, mix in the olives. Season with salt and pepper. Put to one side.
Beat the eggs and mix in the Gouda cheese. Heat the remaining oil in the hot frying pan, pour in the beaten egg and, using a wooden spoon, keep pushing the mixture as it begins to set into the centre of the pan from all sides until it has completely set.
Toast the bread slices, place on plates and spread the scrambled eggs on top with the stewed tomato mixture.
Notes
MK2
Nutrition
- Calories: 490
