This speedy scrambled egg toast topper is ready in minutes and is packed with fresh veg. Sourdough bread makes it feel a little bit more special.
1 medium, deseeded and thinly sliced
½ medium, thinly sliced
1 medium, grated or chopped
1 clove(s), crushed
Egg, whole, raw
5 large, raw, lightly beaten
4 serving(s), toasted
- Heat the oil in a nonstick frying pan over a medium heat and cook the pepper, onion, carrot and garlic for 5 minutes, stirring often, until the vegetables are softened.
- Stir in the eggs, season to taste and cook, stirring frequently, for 2 minutes until the eggs are just set.
- Spoon the eggs over the toast and serve.