Scrambled egg bruschetta
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ready in minutes, this speedy scrambled egg toast topper is packed with fresh veg and served on toasted sourdough to make it that little bit more special.
Ingredients
Red capsicum
1 medium, thinly sliced
Brown onion
½ medium, thinly sliced
Carrot(s)
1 medium, coarsely grated
Garlic
1 clove(s), crushed
Egg(s)
5 medium, lightly beaten
Sourdough, multigrain
200 g, toasted, (4 x 50g slices)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook capsicum, onion, carrot and garlic, stirring, for 5 minutes or until the vegetables have softened. Season with salt and pepper.
2
Pour eggs over vegetables in pan and cook, stirring occasionally, for 2-3 minutes, until the eggs are just set.
3
Spoon scrambled egg evenly over the toast slices to serve.
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