Herb & Jalapeno Scrambled Eggs on Toast

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

Serves: 1

Preparation Time: 10 minutes

Ingredients

• 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

Method

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.