Dan Churchill

Herby Egg Scramble Stack

Dan Churchill
PREP 5 MIN
COOK  10 MIN

GF

NS

NF

V

Number of servings
2
Ingredients

1 spray olive oil

1 medium tomato sliced

4 large eggs

salt & pepper, to taste

2 sprigs of fresh basil leaves picked and torn (or any fresh herb eg. parsley, dill, chives)

13 cup (80g) smooth ricotta

2 thin slices (40g ea) sourdough bread (or gluten free)

1 cup (30g) rocket

Methodbased on 2 servings
1

Place a non-stick pan over medium-high heat. Spray with oil and cook tomato slices for 2-3 minutes or until soft and beginning to brown. Set aside and keep warm. Give the pan a quick rinse.  

2

At the same time, add eggs to a small bowl, season with salt and pepper and whisk until the yolks and whites are well combined. Stir through half the herbs.

3

Heat the frypan over medium heat. Spray with oil and add eggs. Cook for 20 seconds before gently pushing mixture in from the edges with a spatula to form soft folds. Continue gently folding until eggs are almost cooked.

4

Gently fold through the ricotta until just combined, making sure ricotta is visible and not completely mixed in. 

5

Whilst the eggs are cooking, toast sourdough until golden. 

6

To serve, top toast with tomato slices, scrambled eggs, remaining fresh herbs and rocket and season to taste.

Nutritional Informationper serving

Energy (kJ)

1368 kJ / 326 cals

Protein

21 g

Fat

15.6 g

Sat. Fat

6 g

Carbs

24.5 g

Sugar

4.2 g

Fiber

3.1 g

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