Soft scrambled eggs with zaatar toast

Method

1. To make the green sauce, whizz together the parsley, garlic, lemon zest and juice with the oil in a food processor until smooth.
2. 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).
3. 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.
4. 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.

Serving suggestion: Using wholemeal bread instead of sourdough bread will increase the fibre content which is good for bowel health and can help keep you feeling fuller for longer.