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SCRAMBLED EGGS TOM’S WAY

SERVES 2

319 CALORIES PER SERVING

For me, eggs are the perfect breakfast. They taste great, are easy to cook and are packed full of protein and good fats to keep me going all morning. This is my favourite scrambled eggs recipe and it includes some veg for extra goodness.

6 eggs

15g butter

1 large tomato, finely chopped

150g spinach, washed

a few sprigs of parsley, finely chopped

salt and freshly ground black pepper

1 Beat the eggs in a bowl and season them well. Pour them into a medium non-stick saucepan and place the pan over a gentle heat. Start stirring as soon as the eggs begin to cook around the sides.

2 Meanwhile, melt half the butter in a separate pan over a gentle heat. Add the tomato, season well and cook for a minute or so to soften. Add the spinach, then cover the pan with a lid so that the spinach steams in the heat.

3 Check the eggs and give them a final really good stir to make sure they’re well scrambled. Stir in the rest of the butter.

4 Spoon the eggs on to plates and add the spinach and tomatoes. Scatter over the parsley and serve at once.

TOM’S TIP

I like my scrambled eggs with a couple of slices of lean ham on the side too. About 25–50g is enough, depending on how hungry you are, and use just 4 eggs because there is already protein in the ham. For something a bit different, finely slice a couple of spring onions and scatter half over each serving, then sprinkle with chia seeds or linseeds – half a teaspoon on each plate.