4 tbsp semi-skimmed milk
2 slices wholemeal toast
2 tsp low-fat spread
Pinch of black pepper
Optional sprinkling of chopped chives (calories nominal)
The secret to perfect scrambled eggs is to fold them gently in the pan to get curds, rather than a dried, quivering mess.
Lightly mix the eggs and milk in a bowl. Melt the low-fat spread in a pan and add the egg mixture. Cook over a medium-high heat, stirring slowly and gently until they’re just set, with big, soft curds.
Serve the eggs on the slices of toast, sprinkled with chives and some pepper.
- to make green eggs, scramble your eggs with a handful (40g) of spinach (30kcal/125kJ)