Scrambled Eggs
Prep: 5 mins
Cook: 5 mins
1 serves Serves: 1
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A breakfast favourite - just add toast!
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Ingredients

  • 2 eggs
  • pepper, according to taste
  • 1 tsp margarine

Method

  1. Break the eggs into a bowl or mug. Add some pepper and whisk with a fork to break up the yolk.
  2. Place a frying pan over medium heat. Add the margarine and tilt the pan slightly so the margarine melts and covers the pan.
  3. When the margarine has melted, pour the eggs into the pan. Keep stirring the mixture with a wooden spoon to mix up the egg as it cooks.
  4. When more than half of the mixture is lumpy and cooked, but there is still some liquid in the pan, turn off the heat and keep stirring. The pan will still be hot enough to cook the eggs perfectly.

Healthy tip!

Simple switch idea: try reduced-fat milk, cheese and yoghurt.

More tips

Nutrition Information

per serving per 100g
Energy 784 kJ 682 kJ
Protein 12 g 10.4 g
Fat, total 15.5 g 13.5 g
— saturated 6.9 g 6 g
Carbohydrate 0.5 g 0.4 g
— sugars 0.5 g 0.4 g
Sodium 162.2 mg 141 mg

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