A Fluffy scramble egg with lemon zest and olive oil served on a multigrain sourdough

Serves 1:

Ingredients:

  • 2 fresh farm eggs
  • 1/8 cup thickened cream
  • 1/8 cup almond and coconut milk
  • 5 gram unsalted butter
  • 2 teaspoon lemon zest
  • drizzle of extra virgin olive oil
  • slice of sourdough, lightly toasted
  • sprig of dill
  • basil leaves
  • baby Roma tomatoes
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Method:

1. In a small bowl place eggs and whisk with a fork

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2. Add the cream and whisk until you feel the egg mixture becoming thick then add the milk and 1 teaspoon lemon zest. Whisk again until all ingredients are well combined, set aside.

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3. In a medium frying pan over medium heat melt butter slowly and coat the pan. Then pour in egg mixture and turn down heat. 

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4. Now with a spatula gently skim the edges of the pan and start to fold the cooking egg into the centre.  

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5. Continue to gently fold egg until consistency is cooked more and starts looking fluffy.

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6. The end result should look like the picture below. 

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7. Lay your toast on a plate and drizzle with olive oil

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8. Then assemble the fluffy egg on top and sprinkle on remaining lemon zest. Season with salt and pepper and arrange cherry tomatoes and herbs. 

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Enjoy!

Nutrition:

Eggs are considered to be the highest quality protein providing the correct balance of amino acids to link with human requirements. A serve of eggs provide an average of 12.7 grams of protein, constituting to a quarter of the recommended dietary intake (RDI) for adults and a third of the RDI for children. Eggs provide lots of vitamins and minerals such as, Vitamin A, E, B12 and folate, omega-3 fats (a key family of polyunsaturated fats which are healthier for you) and antioxidants. Eggs can be boiled, pouched, fried, scrambled, made into an omelet, baked, or made into a frittata. 

Nutritional analysis

  • Energy: 1695kg /  Calories: 405
  • Protein: 16g
  • Fat: 30g
  • Sat fat: 12.3g
  • Carbs: 19g
  • Sugar: 3.1g
  • Fibre: 2.6g
  • Sodium: 462mg

 

Theresa Gray