Sunday, June 29, 2014

Mediterranean Scrambled Eggs on Toast

Some days just call for breakfast food for dinner.

You know those days when you get home too late or you're just too tired to cook anything other than toast?

Or those days where there is nothing in the cupboard but cereal?

Or even just those days where it's the middle of winter and neither of you fancy standing in the kitchen for longer than it takes to make a coffee and a bowl of porridge first thing in the morning?

Whilst I haven't quite got to the point where I'm serving up cereal for dinner (although I have hopefully suggested it a few times....), we are having the 'it's far too cold to stand in the kitchen for longer than necessary' issue at the moment so Mr B and I have come up with a solution to ensure we don't miss out on our Sunday Morning Spectaculars.

You see our normal Sunday morning breakfast consists of bacon, avocado, tomato and some of our home made yoghurt balls on toast, typically enjoyed in bed sometime around midday and true to it's name, it is nothing short of spectacular. But over the last few weeks we have found ourselves more and more reluctant to drag ourselves out of a warm cosy bed to stand in the kitchen cooking.

This left us with two options.....

We stay in bed and don't eat.....

OR we have our Sunday Morning Spectaculars for dinner!

Obviously the second option won because it meant we still got our bacon and we didn't starve.

Last weekend I had a craving for scrambled eggs and given we were already breaking all the rules by cooking the Spectaculars at dinner time, we decided to go one step further and throw the menu out the window altogether and make Mediterranean Scrambled Eggs on Toast.

Mediterranean Scrambled Eggs - Serves 2 

1 small red onion, finely diced
1 small red capsicum, finely diced
1 zucchini, finely diced
1 x  handful of baby spinach
2 tomatoes finely diced
4 button mushrooms, finely diced
5 eggs
1 tbspn crushed garlic
2 tbspns worcestershire sauce
Salt and pepper to taste
4 pieces of buttered wholegrain toast

(Note - when I made this dish I was feeling like a HUGE veggie hit so this was more like veggies with a little bit of scrambled eggs, if you would prefer scrambled eggs with a little bit of veggies, just halve the amount of vegetables used)

Saute the onion, garlic and capsicum over low heat for 10 mins.

Add the zucchini, spinach, mushrooms and tomatoes and saute for a further 2-3 mins. Season with salt and pepper.

Gently beat the eggs with the worcestershire and salt and pepper. Drain any excess liquid from the vegetables. Pour the egg mixture over the top of the vegetables and stir using a wooden spoon until the egg is cooked.

Serve over (or with) slices of buttery toast. Top with grated cheese if desired.


Mrs B xx

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