Soft scrambled eggs with zaatar toast

4 ratings

Recipe from Ryan Riley recipe booklet

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15 minutes
Serves 2
1.5 of 5 A DAY

Nutrition per serving

Calories448
Fat20.4g
Sugar4.3g
Salt1.2g

Soft scrambled eggs with green sauce and zaatar toast

4 ratings

Recipe by: Ryan Riley | Chef

Eggs are a great source of protein, and this dish is packed with flavour that transforms your usual scrambled eggs. Plus, it also contains one of your 5 A DAY.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

Small bunch fresh parsley
1 clove garlic, peeled and trimmed
1 lemon, zest and juice
1 tablespoon rapeseed oil
4 medium eggs
2 teaspoons skimmed milk
Spray oil
1 courgette, sliced
1 tablespoon zaatar
4 slices sourdough bread (40g per slice)

Method

To make the green sauce, whizz together the parsley, garlic, lemon zest and juice with the oil in a food processor until smooth.
Break the eggs into a cold saucepan, add the milk and place the pan on a low heat. Using a wooden spoon or rubber spatula, scramble the eggs until they come together like loose porridge (you do not want them rubbery and hard).
Meanwhile, coat a frying pan with spray oil and warm over a medium heat. Fry the courgette until golden. Sprinkle over half of the zaatar and set aside.
Toast the sourdough. Sprinkle the remaining zaatar over the toast, spoon the eggs over the top and add the courgette. Finish with a generous drizzle of the green sauce.

You could use wholemeal bread instead of sourdough. This would increase the fibre, which is good for bowel health and can help you feel fuller for longer.