Herb & Jalapeno Scrambled Eggs on Toast

2 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 1

Preparation Time: 10 minutes


  • 2 slices Bürgen® Wholemeal & Seeds bread, toasted
  • 2 free range eggs
  • 2 tsps chopped flat leaf parsley
  • 2 tsps finely chopped chives
  • Freshly ground black pepper
  • 2 tsps finely chopped jalapeno in brine
  • 1 cup baby spinach leaves
  • Extra herbs, to serve


  1. Combine the eggs and herbs in a bowl and whisk to combine; season with freshly ground black pepper.
  2. Heat a small non-stick pan over a medium to low heat. Add the eggs and cook, stirring occasionally, over a low heat until the eggs come together into soft curds. Add the jalapeno and gently stir to combine.
  3. Put the toasted bread onto a warm plate and top with the spinach leaves. Spoon over the scrambled eggs and add a scatter of extra herbs.

Recipe and image kindly provided by Burgen.

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