Continental Scrambled Eggs


  • 2 free range eggs - whisked
  • 1/2 small tomato, diced
  • 1/2 red onion, diced
  • 1 teaspoon of fresh chopped parsley
  • 2 pieces of premium sourdough bread toasted
  • Olive oil spray
  • Fresh ground black pepper


  1. Heat a fry pan and lightly spray with oil. Pour the whisked eggs into a pan. 
  2. Add the tomato, onion and parsley and stir quickly with a fork. 
  3. Let the eggs settle and cook for 2 minutes. 
  4. Using a fork, stir the eggs and cook for another 1 to 2 minutes. 
  5. Serve immediately on top of toasted sourdough bread and garnish with pepper and extra chopped parsley. 

Serving suggestion - serve with one of our relishes - Tomato Relish, Roasted Capsicum & Chilli Relish or Beetroot Relish. 

Serves 1

Full Meal Plan

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