Scrambled eggs with spring onions on wholemeal bread

Name: Scrambled eggs with spring onions on wholemeal bread
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 2 stem(s) Parsley and Dill; 1 Spring onion; 1 Tomato; 1 egg (size M); 7-10 Tbsp Salt; 1 washer Wholemeal bread; 7-10 Tbsp Pepper; 7-10 Tbsp Oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 1

2 stem(s) Parsley and Dill
1 Spring onion
1 Tomato
1 egg (size M)
7-10 Tbsp Salt
1 washer Wholemeal bread
7-10 Tbsp Pepper
7-10 Tbsp Oil

Directions

1
Wash herbs, shake dry, pluck leaves from the stems and chop. Clean and wash the spring onion and cut it into rings, except for a little garnish. Wash and clean the tomato, cut off 2 slices and dice the rest of the tomato. Whisk egg and herbs. Season with salt.
2
Brush a coated pan with oil and heat it up. Fry the spring onion rings and diced tomatoes briefly in the hot pan. Season with salt. Add the egg and bring to a standstill while stirring
3
Arrange bread, tomato slices and scrambled eggs on a plate. Garnish with spring onion. Season with pepper