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.
- 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)
- 15 minutes
- 5 A DAY:
Nutrition information (per serving)
- 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.
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.