Power Packed Scrambled Eggs
Preparation
30
minutes
Servings
4
persons
Nutrition
490
calories
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.
Recipe Categories
Breakfast, Starters and Appetizers,
