Simple Scrambled Eggs & Season Sprinkle

Although this is just simple scrambled eggs on toast, it really is the season sprinkle that lifts it.

This is a perfect quick, simple, healthy and delicious breakfast, or light lunch recipe.

Rich in protein, vitamins, minerals and in omega-3 fatty acids which provides a punch of energy to start your day.

I highly recommend to use free range eggs. Check out your local farmers market or research the type most suited to you. Select well and you will not be disappointed with that vibrant orange/yellow yolk.

Serves 2
Takes 10 minutes

Ingredients

• 4 eggs gently beaten
• 50gm butter
• 4 slices sourdough bread (or gluten free if required)
• 2tsp season sprinkle
• Pinch sea salt & pepper

Method

Pop the slices of bread into the toaster.

Heat half of the butter in a small pan on the hob.

Add the eggs and gently stir as they become scrambled.

Remove the eggs from the heat.

Remove the toasted bread from the toaster.

Butter the toast.

To Serve

Place the toast on the plate.

Add the scrambled eggs on top of the toast.

Add the season sprinkle.

Add sea salt & pepper to suit your taste.

Personally, I don’t like to add more salt as the season sprinkle provides enough for me, but go with your own taste buds and add a pinch of salt and pepper to your taste.

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.