Scrambled egg bruschetta
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.
1 medium, thinly sliced
½ medium, thinly sliced
1 medium, coarsely grated
1 clove(s), crushed
5 medium, lightly beaten
200 g, toasted, (4 x 50g slices)
1 x 3 second spray(s)
- 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.
- Pour eggs over vegetables in pan and cook, stirring occasionally, for 2-3 minutes, until the eggs are just set.
- Spoon scrambled egg evenly over the toast slices to serve.
SERVING TIP: For a pretty garnish and added flavour, sprinkle over fresh oregano, parsley or basil leaves to serve.