Scrambled eggs with feta and spinach
Serves: 2 (can be halved)
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Scrambled eggs with feta and spinach
Serves: 2 (can be halved)
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
521Kcal
Fat
28gr
Saturates
9gr
Carbs
34gr
Sugars
7gr
Fibre
7gr
Protein
30gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 tsp butter
- 4 spring onions, sliced
- 10 cherry tomatoes, halved
- 4 medium eggs
- 1 tbsp milk
- 1 tbsp chives, snipped (optional)
- 4 slices seeded bread (we like Vogel’s soya and linseed)
- 50g baby leaf spinach
- 50g vegetarian feta, crumbled
- 1 tbsp seed mix
Step by step
- Heat the butter in a medium nonstick saucepan. Add the spring onions and tomatoes and cook for 2 minutes over a medium heat or until softened. Meanwhile, lightly beat the eggs with the milk and seasoning in a bowl; add the chives, if using.
- Put the bread on to toast, then tip the eggs into the pan. Cook for 3-4 minutes over a low heat, stirring occasionally, until set but still creamy. Remember they will carry on cooking from the heat of the pan.
- Pile the spinach onto the toast and spoon the scrambled eggs on top. Scatter with the feta and seeds and drizzle with sriracha sauce, if using.
