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Scrambled eggs and avocado served with seeded toast
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2 tbsp skimmed milk
3 essential Waitrose free range eggs, beaten
1 tsp finely grated parmigiano reggiano
2 medium slices wholemeal & pumpkin seed bread, toasted
1 baby avocado, skinned, stoned and diced
2 tbsp snipped chives.
1. Pour the milk into a small, non-stick saucepan and warm gently. Add the eggs and parmigiano reggiano and cook for 3-5 minutes, stirring continually until set and creamy.
2. Spoon the eggs on top of the toast, scatter over the avocado, sprinkle with chives and serve.
For French-style toast, instead of scrambling the eggs, beat them with the milk and lay the bread in the mixture, turning once or twice until it has soaked in. Spritz a large non-stick frying pan with olive oil spray and cook the bread for 3-4 minutes on each side until golden brown. Top with the parmigiano reggiano, avocado and chives to serve.
Typical values per serving:
3.6g fibre, 17g protein, 47mcg folic acid, 173mcg vitamin A per serving