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Parmesan scrambled eggs on sourdough bread

Amanda Lamb from Market Kitchen
Give scrambled eggs on toast a bit of a mix-up and try Amanda Lamb’s updated version

Parmesan scrambled eggs on sourdough bread

Method

1. In a bowl, whisk together the eggs, milk and parmesan. Season, to taste, with salt and white pepper.

2. Heat the butter in a frying pan over a low heat until frothing, then pour the egg mixture into the pan. Let the mixture sit for a few seconds, then gently stir the egg mixture in small circles to lightly scramble.

3. Pile the scrambled eggs onto the sourdough toast and serve with roasted cherry tomatoes on the side.

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Serves: 1

Prep: 5 min
Cook: 10 min

Ingredients
2 Eggs
80ml Milk
1 handful grated Parmesan
salt and white pepper
knob of Butter
1 slice sourdough bread, toasted
cherry Tomatoes, roasted