Scrambled Egg Toast

Ingredients: (Makes 1)

Eggs 2
Sourdough Bread 1 slice
Light Mayonnaise 1 tbsp
Spring Onion 1
Salt 1 pinch
Black Pepper twist
Chilli Flakes pinch

Instructions:

Place the eggs in a saucepan and cover with cold water. Bring to a boil over
medium-high heat. Once boiling, reduce the heat to low and simmer for 6-7
minutes for a soft yolk. Remove the eggs from the heat and immediately place
them in a bowl of ice water to cool down quickly and stop the cooking process.

Once cooled, peel the eggs and place them in a mixing bowl. Add the low-fat
mayo to the bowl. Add 1/2 the chopped spring onion Season with salt, pepper, and
a sprinkle of red pepper flakes according to your taste preferences. Use a fork to
mash the ingredients together until you achieve a creamy, yet slightly chunky,
consistency.

While preparing the egg mixture, toast the sourdough slices until golden and
crispy. Adjust the toaster settings to your preference.

Spread the egg mixture evenly over the toasted sourdough slices. Ensure the
mixture is not too thick, allowing the flavors to blend well with the bread.

Sprinkle additional red pepper flakes over the top for an extra kick. Garnish with the
remaining spring onion, adding a fresh, crisp finish to the dish. Serve immediately
while the toast is still warm and the egg mixture is creamy.

Nutrition Facts: