Scrambled Eggs with Chimichurri on Sourdough Breakfast Print this recipe Details Serves: 2Number of ingredients: 12To prep: 2 hoursTo cook: 5 minutesDifficulty: Easy Nutrition per servingKilojoules: 1969Calories: 469Protein: 30gFat: 36.3gSaturated Fat: 6.6gCarbohydrates: 15.04gCarbohydrates per 100g: 7.6gFiber : 6.9gSodium: 630mgPotassium: 666mg Ingredients 4 large eggs听 Pinch of salt 1 Tablespoon Greek yoghurt, reduced fat听听 1 handful of finely chopped spinach听听 1 tsp extra virgin olive oil听听听 2 slices sourdough bread, toasted听 2 serves of chimichurri Chimichurri听 陆 cup extra virgin olive oil听 2 tbsp red wine vinegar 3 large cloves garlic, crushed听听 陆 cup parsley, finely chopped 1 tsp dried oregano 1 tsp salt 1/4 tsp pepper to taste听 1 small red chilli, finely chopped (or about 0.5 Tbsp dried red chili flakes)听 Method Make a batch of chimichurri (see recipe below). In a medium bowl, add eggs, yoghurt and salt. Using a whisk or fork, whisk lightly until combined.听听听 Add spinach and mix until combined.听听 Brush olive oil in a non-stick fry pan over a low heat.听 Pour in egg mixture and stir gently until the eggs start to seat and become a creamy consistency.听 Top each slice of toast with scrambled egg and drizzle with chimichurri.听听 Chimichurri Combine all ingredients in a bowl.听听 Cover and let mixture sit for at least 2 hours for flavours to develop.听 Serve over seared meat, vegetables or even your morning eggs!听 Serves 6.
