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Scrambled egg bruschetta

Scrambled egg bruschetta

3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Ready in minutes, this speedy scrambled egg toast topper is packed with fresh veg and served on toasted sourdough to make it that little bit more special.

Ingredients

Red capsicum

1 medium, thinly sliced

Brown onion

½ medium, thinly sliced

Carrot(s)

1 medium, coarsely grated

Garlic

1 clove(s), crushed

Egg(s)

5 medium, lightly beaten

Sourdough, multigrain

200 g, toasted, (4 x 50g slices)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook capsicum, onion, carrot and garlic, stirring, for 5 minutes or until the vegetables have softened. Season with salt and pepper.
  2. Pour eggs over vegetables in pan and cook, stirring occasionally, for 2-3 minutes, until the eggs are just set.
  3. Spoon scrambled egg evenly over the toast slices to serve.

Notes

SERVING TIP: For a pretty garnish and added flavour, sprinkle over fresh oregano, parsley or basil leaves to serve.

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