Prep time
2 minutes
Cooking time
10 minutes
4 eggs
6 Tablespoons of milk
4 slices of bread (toasted)
2 tablespoons grated cheese
8 quartered cherry tomatoes
Small knob of unsaturated margarine, butter or oil
Mixing bowl
Fork
Saucepan
Wooden spoon
Scrambled eggs
Crack the eggs into a bowl, add the milk and whisk with a fork.
![eggs in bowl](/sites/default/files/styles/recipe_page_image_style/public/2017-09/Scrambled%20eggs%201.jpg?h=3e43625b&itok=68uHS_Xr)
Heat the oil or margarine in a saucepan over a medium heat. Pour in the egg mixture and stir continuously with a wooden spoon until the eggs are set.
![eggs in pan cooking](/sites/default/files/styles/recipe_page_image_style/public/2017-09/Scrambled%20eggs%202.jpg?h=3e43625b&itok=z9utGvgn)
Serve the eggs on toast, with crumpets, bagels or English muffins.
![scrambled eggs on toast](/sites/default/files/styles/recipe_page_image_style/public/2017-09/Scrambled%20eggs%203.jpg?h=3e43625b&itok=FyjE5jTW)
Serving suggestions
- The quantities used here will make enough for 2 adults.
- For a softer consistency, add a little milk to the eggs before cooking
- Serve with grilled button mushrooms and halved tomatoes for a healthier balance
- If using a non-stick saucepan there is no need to use and oil or margarine
Top tips
- Children enjoy whisking eggs in the bowl
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